Acorn Squash Tomato Soup
TOMATO SOUP WITH A TWIST.
We have officially entered into soup season! This creamy Acorn Squash Tomato Soup is the perfect combination of cozy and decadent. I paired it with a vegan cheesy grilled cheese making for an ultimate cozy classic meal. This acorn squash tomato soup is cozy, flavorful, nutritious, and can be enjoyed all year long.
How to Make Acorn Squash Tomato Soup:
Acorn Squash Tomato Soup Ingredients:
This cozy and super easy to make Acorn Squash Tomato Soup is made with fresh produce including a acorn squash and a medley of tomatoes. Here are of all of the ingredients used in this recipe:
- Acorn Squash.
- Heirloom Tomatoes.
- Campari Tomatoes.
- Cherry Tomatoes.
- Acorn Squash.
- Onion.
- Garlic.
- Vegetable Broth.
- Coconut Milk.
- Cashews.
- Basil.
- Coconut Sugar.
- Salt & Pepper.
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Helpful Tips for Making the Best Soup:
This recipe is incredibly simple – simply roast your veggies, blend, and enjoy. Here are some tips to make the absolute best and most delicious soup possible:
- Make sure your oven is fully heated before adding the veg inside.
- Wait for your roasted veggies to cool before adding to the blender. If they’re too hot you may damage your blender.
- You’ll need a large blender cup (I used one with an 8 cup capacity) otherwise the ingredients won’t fit. If you don’t have a large blender cup, simply blend in 2 or 3 rounds.
Still confused? Here are some frequently asked questions:
1. What’s a substitute for acorn squash?
Any type of squash will work for this recipe – you can even use potatoes! 1/2 a peeled butternut squash or about 2 peeled sweet potatoes would be a great substitute.
2. Can the squash be removed entirely?
If you don’t want squash in your soup, or are hoping for a thinner texture, remove the acorn squash completely and sub it for 2 or 3 more tomatoes.
3. Does this last in the fridge?
Yes! This soup lasts about 4-5 days in the fridge in an airtight container. To reheat, add the desired amount into a saucepan and heat for a few minutes stirring often.
{If you like this recipe you’ll love my MEXICAN CORN CHOWDER and my BUTTERNUT SQUASH BROCCOLI CHEDDAR SOUP.}
Acorn Squash Tomato Soup
Ingredients
- 2 Heirloom Tomatoes, halved
- 4 Campari Tomatoes, quartered
- 1 Acorn Squash, roughly peeled and quartered
- 1 cup Cherry Tomatoes
- 1 White Onion, peeled and quartered
- ½ head Garlic
- ½ cup Vegetable Broth, if it's too thick add another 1/4 cup
- ¼ cup Canned Coconut Milk
- ¼ cup Cashews, soaked in hot water for at least 20 minutes
- 5 Basil Leaves
- 1 tsp Coconut Sugar
- ½ tsp Sea Salt
- Black Pepper, to taste
Instructions
- Preheat oven to 400 degrees. Add olive oil to a baking dish and add in the acorn squash, tomatoes, onion, and garlic. Drizzle with more olive oil and salt & pepper. Bake for about 40 min.
- Meanwhile add the cashews to a bowl and submerge in boiling water.
- After 40 min remove the roasted veg from the oven and let cool. Add to a large blender with the basil leaves, vegetable broth, coconut milk, soaked cashews (drain them first), sugar, and additional salt & pepper. The garlic should be soft enough to squeeze the cloves out, then discard the skin. Start on a low speed then gradually turn it up until the soup is extremely smooth. Should only take a minute or 2.
- If the soup feels too thick, add more vegetable broth by the 1/4 cup. Since this is a starchy soup, keep in mind it will thicken up some more in the fridge.
- Divide into bowls and optionally add a drizzle of coconut milk and salt & pepper on top of each portion.
Acorn squash is listed twice in list of ingredients but is missing from the directions. I assume it goes in with the tomatoes, garlic and onion. Looking forward to trying my soup, it’s in the oven now.
So sorry about that Claire! I’ve just updated the recipe. Yes, the squash goes into the oven along with the other veg. Hope you enjoy!