Can I substitute butternut squash for acorn squash in this soup?

You can use any winter squash, including butternut, buttercup, Hubbard, sugar pumpkin, and acorn, interchangeably in recipes. So if you can't find acorn squash or don't have it on hand, use another variety.

How do you cut acorn squash for soup?

For this particular recipe, you'll only need to slice it before roasting it. When you add it to the soup, there's no need to chop it because it will end up being blended.

What is the healthiest squash?

Of all the squash varieties, acorn squash is one of the most nutritious. It has more insoluble dietary fibers and minerals than butternut squash. In addition, it offers more folate, calcium, magnesium (nearly one-third of a day's worth in one cup) and potassium than butternut, Hubbard and spaghetti squash.

Roasted Acorn Squash Soup

Description

This Acorn Squash Soup is simple to make and comes together all in one pot! So filling and comforting.

Ingredients

Units Scale

1 medium acorn squash
1/2 white onion, chopped
1 tablespoon of olive oil
4 cloves of garlic, minced
4 carrots, peeled and chopped
3 stalks of celery, chopped
2 teaspoons of dried sage
1 teaspoon of onion powder
1/2 teaspoon of ground black pepper
2 teaspoons of fresh ginger, grated
4 cups of veggie broth
1/2 cup of loosely packed parsley, chopped
1 1/2– 2 cups of milk (plant based as desired)
Salt and pepper to taste

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Instructions

Preheat oven to 350 degrees F.
Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.
Add the squash and the almond milk into the soup and gently stir to combine.
Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!

Notes

Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: soup
Method: stovetop
Cuisine: American

Nutrition

Serving Size:
Calories: 151
Sugar: 9.7 g
Sodium: 1343.6 mg
Fat: 5.2 g
Carbohydrates: 25.3 g
Protein: 3.2 g
Cholesterol: 0 mg

Keywords: vegan soup, acorn squash soup