Acorn Squash Bisque

Cozy up with a bowl of velvety Acorn Squash Bisque, a luscious soup that perfectly balances the natural sweetness of roasted acorn squash with warm notes of cinnamon and nutmeg. This autumn-inspired recipe is made creamy with coconut milk, giving it a rich, dairy-free appeal, while the addition of roasted squash brings depth and a caramelized flavor. Topped with crunchy toasted pumpkin seeds and vibrant fresh parsley, this bisque is as visually stunning as it is satisfying. Ready in just under an hour, this comforting dish is perfect as a light main course or an elegant starter for fall gatherings. Plus, it’s vegan, gluten-free, and brimming with seasonal flair, making it a must-try for your next cozy meal!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 whole (about 2 pounds each) Acorn squash
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg
• 4 cups Vegetable stock
• 1 cup (full-fat, canned) Coconut milk
• 1 tablespoon Brown sugar
• 1.5 teaspoons (or to taste) Salt
• 0.5 teaspoons Black pepper
• 0.25 cup (optional, toasted, for garnish) Pumpkin seeds
• 2 tablespoons (optional, chopped, for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut side down on a parchment-lined baking sheet.

Step 3

Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

Sauté the diced onion for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 6

Stir in the ground cinnamon and nutmeg, allowing the spices to become fragrant, about 30 seconds.

Step 7

Once the squash is roasted and cool enough to handle, scoop the flesh away from the skin and add it to the pot with the onions and garlic.

Step 8

Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes.

Step 9

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.

Step 10

Stir in the coconut milk, brown sugar, salt, and black pepper. Adjust the seasoning to taste.

Step 11

Simmer for an additional 5 minutes to allow the flavors to meld together.

Step 12

Ladle the bisque into bowls and garnish with toasted pumpkin seeds and fresh parsley, if desired.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	2265.6 grams (2265.6g)

Amount per serving	% Daily Value*
Calories	1667

Total Fat 48.30g	62%
Saturated Fat 8.10g	41%
Polyunsaturated Fat 9.80g
Cholesterol 0mg	0%
Sodium 3670mg	160%
Total Carbohydrate 316.60g	115%
Dietary Fiber 85.50g	305%
Total Sugars 30.80g
Protein 33.30g	67%

Vitamin D 0IU	0%
Calcium 905mg	70%
Iron 15mg	83%
Potassium 8722mg	186%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 7.3%

Carbs: 69.0%