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Creamy Fall Soup in Acorn Squash Bowls

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A cozy and festive fall soup served in roasted acorn squash bowls. The creamy blend of butternut squash, sweet potato, and carrots is infused with warming spices and coconut milk, then topped with kale chips, pomegranate arils, pumpkin seeds, and toasted sage leaves for a stunning presentation.

Ingredients

2 medium acorn squash, halved

1 tablespoon olive oil

1 tablespoon granulated sugar

Salt and pepper, to taste

1 ½ tablespoons olive oil

1 cup diced yellow onion

2 large cloves garlic, minced

1 pound butternut squash, peeled and cubed

1 sweet potato, peeled and cubed

4 large carrots, peeled and cut into ½” pieces

1 quart vegetable broth

1 teaspoon fresh thyme

4 sage leaves, minced

2 bay leaves

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon cinnamon

1 cup full-fat coconut milk

Kale chips, for serving

Pomegranate arils, for serving

Pumpkin seeds, for serving

Toasted sage leaves, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, sprinkle with sugar, salt, and pepper. Roast cut-side down for 25–30 minutes until tender but still holding shape.
  2. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 3–4 minutes.
  3. Add butternut squash, sweet potato, carrots, vegetable broth, thyme, sage, bay leaves, salt, pepper, and cinnamon. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20–25 minutes.
  4. Remove bay leaves. Use an immersion blender to purée the soup until smooth, or blend in batches. Stir in coconut milk and adjust seasoning to taste.
  5. Ladle soup into roasted acorn squash bowls and top with kale chips, pomegranate arils, pumpkin seeds, and toasted sage leaves before serving.

Notes

Use butternut squash only for a sweeter soup base.

Add roasted garlic for extra depth of flavor.

Swap coconut milk for heavy cream or cashew cream for different richness.

Top with crispy bacon or sausage crumbles for a savory twist.

Store soup in an airtight container in the fridge for up to 3 days; reheat gently. Roasted squash bowls are best served fresh.

Nutrition

Find it online: https://justsosavory.com/creamy-fall-soup-in-acorn-squash-bowls/