We have officially entered into soup season, and this creamy acorn squash + tomato soup is the perfect combination of cozy and decadent. I paired it with a super cheesy grilled cheese made from whole foods, plant-based ingredients. This soup is intended to be enjoyed hot during the colder months, but can be enjoyed cooled as a summer dish.
Quick + Easy
If you enjoy soup, I highly recommend you invest in an immersion blender. Rather than having to transfer a hot soup to a blender and waiting for it to cool, you can quickly blend your ingredients without ever having to remove it from the pot. Immersion blenders are SO easy to clean too.
Accessible Ingredients
No one wants to spend hours in the kitchen cooking, and no one wants to go out looking for specialty ingredients they’ll never use again. The ingredients I used are ones I use all the time, and are not specific to this recipe. The basil can be used for my avocado pesto pasta (click HERE for the recipe), the sprouts can be used as a sandwich topper (Artichoke + Chickpea “Tuna” Salad Recipe HERE) or mixed into a salad, and the light coconut milk is really just for decoration purposes, it’s not at all a necessary ingredient. I do use light coconut milk though for my vegan mac n’ cheez sauce (Baked Mac n’ Cheez Recipe HERE + Salt & Vinegar Mac n’ Cheez Bites Recipe HERE) and can replace the acorn squash in this recipe.
This recipe is best enjoyed with a grilled cheese sandwich, but can obviously be enjoyed alone too. Recipe lasts in an airtight container for up to a week.
Acorn Squash + Tomato Soup
Ingredients
Acorn Squash + Tomato Soup
- 1 acorn squash
- 1 tbsp avocado oil
- 1 tbsp minced garlic
- 1 28 oz can diced tomatoes
- 1 tsp coconut sugar
- 1 cup vegetable broth
- 6 basil leaves, finely chopped
- salt & pepper to taste
- fresh basil leaves optional topping
- light coconut milk optional topping
- micro arugula sprouts optional topping
- red pepper flakes optional topping
Vegan Grilled Cheese
- 2 slices sprouted bread
- 1 tbsp vegan cream cheese I like the brands Monty's and Miyokos
- 1 tsp vegan butter I like the brand Monty's and Forager's
- 2 slices vegan cheese I like the brand Violife and Miyokos
Instructions
Acorn Squash + Tomato Soup
- preheat your oven to 350 degrees. chop your acorn squash in half and scoop out the middle. brush avocado oil onto each half and sprinkle with salt and pepper. lie face down on a parchment lined baking tray and bake for 45 minutes
- when the acorn squash has about 5 minutes left, drain (but don't rinse) your can of diced tomatoes. set aside and add a small amount of oil to a large pot - once hot, add the minced garlic
- after a few minutes, add the diced tomatoes to your pot along with the coconut sugar, chopped basil leaves, and vegetable broth. keep covered and let simmer on a low heat. once the acorn squash is done and cool enough to touch, scoop the insides out and add to your pot.
- turn the heat off and wait a few minutes before using your immersion blender. once cool, blend soup until creamy. return pot to heat and keep covered. let cook for about 15 more minutes on a low heat.
- toppings are all optional, but I would recommend adding salt and pepper to serve.
Vegan Grilled Cheese
- heat your butter on a large pan. spread a thin layer of the vegan cream cheese to both slices of bread then place both slices cream cheese side up on your pan. add a slice of vegan cheese on top of each slice
- after a few minutes, use a spatula to stack the bread. keep pan covered and cook until each side is nice and crispy and the cheese in the middle has melted. repeat steps for another sandwich!
