Acorn Squash Soup

Cinnamon and nutmeg add holiday flavor to this classic autumn soup.

  • Total Time45 Minutes
  • Yield
    4 servings
  • DifficultySimple

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Chef's Note

  • Save the seeds from the acorn squash to use as a crunchy garnish: clean and dry the seeds, then toss with a bit of oil and your favorite seasonings (we like salt, pepper, cinnamon & brown sugar), and roast in the oven at 325°F for 6 - 8 minutes or until lightly browned.Acorn squash is a nutrient-dense vegetable rich in vitamin C, potassium, and fiber, making it a heart-healthy and immune-supportive choice. This version of acorn squash soup skips full fat coconut cream and instead uses light coconut milk, which adds creaminess with less saturated fat. By using less salt and seasoning with aromatics and spices, the soup remains flavorful while supporting lower sodium intake.Preparing soup at home gives you greater control over ingredients, allowing you to tailor it to your nutritional goals—whether that means reducing sodium, avoiding allergens, or boosting fiber and vitamins.
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