Acorn Squash Soup

Name: Acorn Squash Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 3
Ingredients: 1 large acorn squash; 2 tablespoons Primal Kitchen Avocado Oil, divided; 1 ¼ cups chopped yellow onion; 6-8 cloves garlic, minced; 3 jarred roasted red peppers, roughly chopped; ¾ teaspoon smoked paprika; ½ teaspoon black pepper; 2 ½ cups chicken broth; ⅔ cup full fat almond milk; Salt, to taste; Roasted squash/pumpkin seeds; Grain-free croutons; Fresh thyme

December 07, 2023

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When the leaves burst into bright colors and there’s a chill in the air, you know it’s almost time for acorn squash. With its appealing heart shape and adorable ridges, this seasonal squash begs to be made into cozy, comforting soups, stews, and oven-baked dishes that chase away the winter chill and warm you from the inside out.

Made by roasting the squash in the oven and then blending it with roasted red peppers, garlic, and onion sautéed in Primal Kitchen Avocado Oil for good fats we love, this no-dairy, grain-free acorn squash soup recipe is surprisingly easy to make. It takes a bit of time for roasting and simmering, but during the process you’ll have plenty of downtime to make your meal plan for the week, fill out holiday cards, clean up the living room, or whatever else is on your to-do list.

Acorn Squash Soup

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

70 minutes

Calories

288

Onion, roasted red pepper, and garlic sautéed in delicious avocado oil add flavor and dimension to this savory, soothing acorn squash soup recipe. Made without dairy or grains, this cozy comfort food dish is perfect for cool winter nights or a satisfying weekend lunch. Garnish with roasted squash seeds, grain-free croutons, and fresh thyme for a hearty yet elegant winter bowl.

Ingredients

1 large acorn squash
2 tablespoons Primal Kitchen Avocado Oil, divided
1 ¼ cups chopped yellow onion
6-8 cloves garlic, minced
3 jarred roasted red peppers, roughly chopped
¾ teaspoon smoked paprika
½ teaspoon black pepper
2 ½ cups chicken broth
⅔ cup full fat almond milk
Salt, to taste

Optional ingredients:

Roasted squash/pumpkin seeds
Grain-free croutons
Fresh thyme

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Directions

Preheat your oven to 375°F.
Cut your acorn squash in half and scoop out the seeds. Drizzle with half a tablespoon of avocado oil and place squash halves cut side down on a baking sheet or baking dish.
Place the baking dish in the oven and roast for about 45 minutes, or until the squash is browned and very soft. Set aside to cool.
Once it has cooled enough to be handled, scoop out all of the orange flesh from the inside of the skin and discard the skin.
In a medium-large pot, heat the remaining avocado oil over medium heat.
Once hot, add the onion. Sauté for 5-7 minutes, then add the garlic and allow to cook for about 30 seconds, stirring occasionally.
Add the roasted red peppers, paprika and black pepper, and stir.
Add the chicken broth along with the cooked squash, and bring the soup to a boil.
Reduce the heat and cover the pot. Allow to simmer for 5-7 minutes, then remove the lid and add the almond milk.
Stir until combined and allow the soup to bubble slightly, then remove the pot from the heat.
Use an immersion blender to blend up the soup so it is very creamy and no lumps remain. Season with salt and pepper to taste and add additional broth or milk if needed.
Ladle into bowls and top with your favorite fixings. Enjoy!

Recipe Note

Nutritional information calculated using Cronometer.
Pro Tip: Top your soup with roasted pumpkin seeds OR roast the seeds from your acorn squash using the directions below.

How to roast squash seeds:

Clean up the seeds so any residual strands of squash are removed.
Toss seeds in oil and some seasoning and roast on a sheet pan at 325-350°F.
Check them after about 10 minutes and give them a shake as they cook to encourage even browning.
Remove from oven when nicely toasted.