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Home » Vegan Soup Recipes » Smoky and Spicy Roasted Acorn Squash Soup

Smoky and Spicy Roasted Acorn Squash Soup

December 5, 2014 By Shannon @ Yup, it's Vegan 6 Comments

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I am finally actually-back from my Thanksgiving vacation with this sweet, smoky and spicy roasted acorn squash soup! Please bear with me as I get caught up on replying to comments, etc… I had every intention of staying more on top of things, but the prospect of an extended technology break just became too good to pass up.

Sweet, Smoky and Spicy Roasted Acorn Squash Soup | yupitsvegan.com. Gluten-free, vegan and paleo recipe.

I spent Thanksgiving in the Bay Area (California) it was absolutely wonderful. There are almost too many food highlights to mention. I drove up to Berkeley to Republic of V because I heard they had Miyoko’s Kitchen vegan cheeses there, and picked up two flavors to try. They were about $10 each. The double cream sundried tomato was so-so; the flavor of nutritional yeast was very strong and I wasn’t willing to serve it to omnivores. The double cream garlic herb was better. As I watched many meat- and dairy-eaters DEVOUR the stuff, I was kind of sad because I wanted to eat more, but mostly I was happy that they were enjoying it! It tastes like a fancy dairy cream cheese spread, and I don’t say that lightly. Overall, I haven’t decided yet if those cheezes are worth the hype/price.

Closeup of a mug of sweet autumn acorn squash soup with spicy red chili peppers, smoked paprika, and a dash of lime juice! Full of healthy flavor

At Thanksgiving itself there were tons of other delicious vegan options, including an amazing Thai peanut scallion dip (I managed to snag an approximate recipe). Best of all was relaxing, enjoying some California sunshine, and taking a much-needed breather from work. Normally when I go on “vacation” I still check my work email every day and deal with imminent concerns, but for this trip I unplugged completely, and I have no regrets.

Some other great eats were in Oakland at Great Wall Chinese Restaurant, which is a vegetarian/pescetarian, but very-vegan establishment with a huge menu and incredibly low prices. I was excited to see a diverse spread of locals dining in there. Finally, mouthwatering authentic Indian street food at Vik’s Chaat in Berkeley. Eating there is a unique experience as the space is kind of a cafeteria/market hybrid. Highly recommended!

Another funny thing was that we ate this roasted acorn squash soup for an early lunch the day that we left for California. And then when we got there around dinnertime, we had another roasted acorn squash soup for dinner. It was pretty delicious as well! A lot of squash for one day, though…

Three cups of light, nutrient dense acorn squash soup made with fresh whole foods and garnished with paprika. Served in white mugs on a blue checked kitchen towel

Before leaving Baltimore, I had whipped up a few final meals with our very last CSA shipment of the year. It was mostly squash, onions, the tiniest head of cauliflower you ever saw, and some very woody spinach. This roasted acorn squash soup is very simple and also very light. There’s not much in there aside from the squash and a few seasonings, but considering how flavorful, sweet, and silky acorn squash is, you really don’t need a lot. I tried out a new method of stuffing aromatics inside the squash while roasting it, and I was very pleased with the result. I was also happy to use up the last couple of red chilis from my backyard garden. It snowed in Baltimore while we were gone, and when I got back, my hot pepper plants were as dead as can be. So we harvested at the right time!

Okay, that was long! But this recipe is short. Hope you enjoy and that you had a happy holiday too 🙂

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5 from 1 vote

Smoky and Spicy Roasted Acorn Squash Soup

Sweet, smoky and spicy roasted acorn squash soup. Vegan, gluten-free, grain-free, and paleo recipe with simple ingredients.
Course Soup
Cuisine American, gluten-free, grain-free, oil-free, paleo, refined sugar-free, vegan, vegetarian
Keyword roasted acorn squash soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2 big bowls
Calories 278kcal
Author Yup, it's Vegan

Ingredients

  • 2 acorn squash halved and seeded
  • 3 long red chili peppers seeded and roughly chopped (see notes)
  • 4 cloves garlic roughly chopped
  • 1 medium onion roughly chopped
  • 1/4 cup plain, unsweetened non-dairy milk (I use soy milk)
  • 1 tsp ground cumin (or 1 tsp cumin seeds, ground)
  • 1/2 tbsp smoked paprika
  • chili powder (to taste, optional)
  • 5 drops liquid smoke (to taste, optional)
  • 1/2 tsp salt (plus to taste)
  • 1 lime sliced, for serving

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Poke the acorn squash several times with a fork. Divide the chopped peppers, garlic, and onion into 4 equal portions and place them in the well of the squash. If possible, keep the garlic beneath the onions and peppers. Place the squash in a baking dish.
  • Roast for 45-60 minutes (depending on the size of your squash), or until the squash is very tender.
  • Once the squash has cooled enough to handle, scoop out the flesh and transfer it to a blender or food processor along with the vegetable filling. Puree until smooth, adding some of the nondairy milk if needed to blend.
  • Add the puree into a saucepan. Bring to a very gentle boil.
  • Reduce to a simmer and stir in any remaining nondairy milk, cumin, paprika, optional seasonings, and salt. Add water or broth if a thinner consistency is desired. Cook for 10-15 minutes or until hot throughout. Adjust salt to taste.
  • Serve with a squeeze of fresh lime juice.

Notes

The larger spicy peppers can vary a lot in their heat level, especially if bought at the farmers' market, so I always recommend tasting a tiny piece of a pepper before using it. If your first pepper or two are very spicy then omit the third one; play it by ear according to your heat preference.
Transform this soup into a heartier meal by adding toasted squash seeds, stirring in cooked black beans, and/or serving with rice.

Nutrition

Serving: 1bowl (half of recipe) | Calories: 278kcal | Carbohydrates: 65g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 597mg | Potassium: 1929mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3150IU | Vitamin C: 214.5mg | Calcium: 200mg | Iron: 4.5mg

Close up of a bowl of oil free fall acorn squash soup topped with chili powder and a squeeze of lime. Simple and perfect for thanksgiving!

Filed Under: Autumn, Soup Tagged With: CSA, gluten-free, grain-free, nut-free, oil-free, paleo, plant-strong, refined sugar-free, soy-free, sweetener-free, winter squash

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Comments

  1. Deb says

    July 29, 2017 at 07:05

    5 stars
    Might some white beans added to this make it more of a meal?

    Reply
    • Shannon @ Yup, it's Vegan says

      July 29, 2017 at 07:06

      I would recommend starting with a 1/2 cup. It might get a little chalky if you add much more than that.

      Reply
  2. Kari @ bite-sized thoughts says

    December 6, 2014 at 09:05

    Welcome back, and what a great soup to come back and enjoy 🙂 The spices sound great.

    Reply
    • Shannon @ Yup, it's Vegan says

      December 6, 2014 at 20:11

      Thanks, Kari!

      Reply
  3. Cheryl says

    December 5, 2014 at 10:58

    Smoky and spicy.. yum!! I am so behind as well, but look at you.. posting a couple recipes already! I’ve been so blog-lazy lately because my workload has seemingly tripled. Bleh! I need to get on top of that stuff, eh? A nice bowl of acorn squash soup to motivate me… nom nom nom

    Reply
    • Shannon @ Yup, it's Vegan says

      December 6, 2014 at 20:11

      Thank the lawd I had a couple of recipes saved up before I went on vacation… I am still trying to make vacation mode last as long as possible. I’ll get an email back to you soon, btw….. (am I sounding like a broken record?)

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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