Acron Squash Soup

Helloooo Monday! 😉 It’s a wet one here in Vancouver today, and it’s making it feel like Fall has arrived. I love summer but I also love Fall. 🙂 I love the leaves changing colours, I like sunny crisp fall days, pumpkin everything and boots are back in my wardrobe rotation. If you need something to warm you up today, this soup is the perfect recipe. It’s thick and creamy and has lots of flavour. It’s dairy free and full of vitamins and minerals. Whip up a big batch and you can enjoy this great soup all week!

xx Malika

Vegan creamy squash soup

Creamy Acorn Squash Soup
Recipe type: Soup
Cuisine: Vegan Gluten Free
Serves: 6
  • 1 small white onion
  • 2 cloves of garlic, crushed
  • 1 acorn squash
  • ½ head of cauliflower (steamed)
  • 1 can of coconut milk
  • 2 cups of water
  • 2 tbs of miso paste
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 nub of fresh ginger, grated
  • ¼ tsp chilli powder
  • 1 tbsp olive oil
  1. Turn your oven on to 400 degrees. On a cutting board slice your squash in half and then scoop out the seeds. Turn each half so that the inside is face down on a baking sheet linked with parchment paper.
  2. Bake in the oven for about 30 minutes. To see if the squash is cooked all the way through, stab it with a fork, it should be soft when you remove it front the oven. Let cool.
  3. In a large pot, heat olive oil over medium heat, add the onion and cook until translucent, then add the garlic, ginger and other spices. Cook for another 2 minutes.
  4. Add the coconut milk and reduce to simmer.
  5. Meanwhile heat up your 2 cups of water with the miso paste, you want the paste to become dissolved but not to boil the miso. Once ready add to your pot of onions and herbs.
  6. Add the steamed cauliflower and the cooked squash. (I just use a spoon to scrape the squash away from the skin)
  7. In a high powered blender or food processor puree the whole soup for 2 minutes.
  8. Serve and enjoy!

Creamy acorn squash soup