savory

Sweet and earthy acorn squashes and bright and tangy tomatoes yield a deliciously creamy soup that is both comforting and warming! Thyme, rosemary, and roasted garlic lend flavor while coconut milk yields a smooth and thick consistency in this vegan and gluten free soup.

Though we’re inching closer to the autumnal equinox next week, I’ve been in fall mode for the past few weeks. What about you? Are you still relishing summer or pining for fall? Whatever side you find yourself on, I’ve got a delicious recipe that will satisfy your taste buds.

I’ve always wanted to create a transitional summer/fall soup with winter squashes and tomatoes. I knew they would be a great flavor pairing, especially with some herbs thrown into the mix. The sweet, earthiness of the squash mixed with the brightness and tanginess of the tomatoes? Heavenly! I busted out a jar of slow roasted cherry tomatoes from my freezer (their season ended here back in June) and I finally took the time to whip up my dream soup. Lucky for you, I’m sharing it here today!

How to Make this Acorn Squash Soup

This soup is relatively straight forward and relies on the key ingredients of acorn squash, tomatoes, rosemary, and thyme for flavor. Acorn squashes are halved and the seeds and pulp are scooped out and removed. The squash halves are drizzled with oil and sprinkled with fresh thyme and rosemary. Then, they’re roasted until tender along with a whole bulb of unpeeled garlic. It’s super simple and hands-off in terms of cooking. The flesh of the squashes and the roasted garlic cloves are blended with the roasted cherry tomatoes and coconut milk for creaminess. Salt, vegetable broth, and a touch of maple syrup finish it off! I topped my soup with toasted pine nuts because I happened to have some but this is entirely optional.

Substitutions for the Slow Roasted Cherry Tomatoes

Obviously I don’t expect everyone to have a jar of homemade slow roasted cherry tomatoes hanging out in their freezer! You can easily substitute 8oz (1 cup) of canned fire roasted tomatoes (like these) along with 1-2 tablespoons of tomato paste instead. It will yield a very similar result with a slightly thinner consistency.

Looking for More Soup Recipes?

Since we’re heading into cozy season, here are some of my favorite soups from the blog archives:

• Butternut Bisque with Rosemary Croutons
• Celeriac and Fennel Potato Soup with Smoky Shiitakes
• Lemongrass and Ginger Cauliflower Soup
• Mushroom and Caramelized Onion Bisque with Parsley Gremolata

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Acorn Squash Tomato Soup with Thyme & Rosemary (vegan)

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• Author: Courtney West
• Total Time: 45-55 minutes
• Yield: 1 to 1.25 quarts
• Diet: Vegan

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Description

Sweet and earthy acorn squashes and bright and tangy tomatoes yield a deliciously creamy soup that is both comforting and warming. Thyme, rosemary, and roasted garlic lend flavor while coconut milk yields a smooth and thick consistency in this vegan and gluten free soup.

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Ingredients

• 2 acorn squashes
• 8 sprigs fresh thyme, plus a little extra for garnish
• 2 springs fresh rosemary
• olive oil
• sea salt
• 1 whole bulb of garlic, intact and unpeeled
• 1 packed cup of slow roasted cherry tomatoes (see below for substitutions)
• 1 cup vegetable broth
• 1 14-ounce can of coconut milk
• 1 tablespoon of nutritional yeast
• 1 tsp maple syrup
• toasted pine nuts for garnish, optional
• your favorite bread for enjoying, optional

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Instructions

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.

Cut your acorn squashes in half lengthwise (from stem to tip). Scoop out all of the pulp and seeds from the inner cavity and discard it (or put it in your compost!). Place the acorn squash halves onto your prepared baking sheet cup side up. Drizzle the flesh of each acorn squash half with olive oil and sprinkle it with a bit of salt. Place 2 sprigs of thyme onto each acorn squash half. Then, cut each rosemary sprig in half and add one to each of the squashes. Place the whole unpeeled bulb of garlic onto the tray, then place the tray in your preheated oven. Roast your squashes for 30-40 minutes until the flesh is very tender. 

Once you remove your squashes and garlic from the oven, allow them to sit until they are cool enough to handle. Scoop the flesh of the squashes out of the skin along with the herbs and add this to a blender. Cut the bottom of the bulb of garlic off and squeeze the roasted garlic cloves into the blender as well. Add the roasted tomatoes, vegetable broth, coconut milk, nutritional yeast, and maple syrup to the blender as well. Blend until the soup is very smooth, then taste it and add salt as needed. 

Pour the soup into a pot and heat it through before serving. If you like, you can garnish the soup with toasted pine nuts and some fresh thyme leaves. Don’t forget to add a piece of your favorite bread, too!

Notes

• Obviously I don’t expect everyone to have a jar of homemade slow roasted cherry tomatoes hanging out in their freezer! You can easily substitute 8oz (1 cup) of canned fire roasted tomatoes along with 1-2 tablespoons of tomato paste instead. It will yield a very similar result with a slightly thinner consistency. 
• If you can’t find acorn squashes, you can use 1 standard/large butternut squash in their place.

• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Category: soup