Acorn Squash Soup Recipe

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Even though it feels like we’re experiencing a “heat wave”, with the recent frigid temperatures, we still have a few more months of winter left. Which is OK when you have a homemade recipe such as our Acorn Squash Soup to warm you up! Try it and let us know what you think!


  • 3 lb. acorn squash (1 large or two smaller)
  • 3 small sweet potatoes
  • 1 can coconut milk
  • 1 tsp garam masala
  • 3 tbsp. EVOO
  • 1 medium red onion, finely diced
  • ¾ tsp ground ginger
  • ⅔ c coconut milk
  • 3 ½ c vegetable broth
  • Salt and pepper, to taste


  • Preheat oven to 400*.
  • Slice the acorn squash in half lengthwise and scrape out the seeds. Place cut-side up on baking sheet and drizzle with EVOO.
  • Slice potatoes in half lengthwise and rub with EVOO. Place face-down on baking sheet.
  • Roast for 45 minutes (should be very tender) at 400*. Remove from oven and allow to cool until you can touch it without getting burned.
  • Remove skin and place squash and potatoes into a large bowl
  • Heat up remaining EVOO in large pot
  • Sauté onion until translucent
  • Stir in spices, cook until fragrant
  • Add in broth, squash and sweet potato, bring to a simmer, cook about 15 minutes
  • Blend until smooth in batches, return to pot, add in the coconut milk and any additional spices you desire
  • Serve with a sprinkle of garam masala and enjoy!
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