Roasted acorn squash is spiced with garlic, fresh ginger, and warm spices, then puréed with coconut oil into a smooth and decadent soup that's perfect for fall. Dates amp up the sweetness of the acorn squash and play really nice with the spicy-warm-sensation that shimmies down the back of your throat. This thick, full-bodied creaminess is guaranteed to make you feel warm and cozy.

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Moroccan Roasted Acorn Squash Soup [Vegan]

Serves

4

Cooking Time

60

Ingredients

  • 1 large acorn squash (just over 2 pounds)
  • 1 large onion
  • 1 tablespoon, plus 2 teaspoons liquid coconut oil, divided
  • 2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon ground allspice
  • 1 large head of garlic
  • 2 cups reduced-sodium vegetable broth
  • 1/2 cup dates, halved and lightly packed
  • 1 1/2-2 teaspoons fresh ginger, minced (see notes)
  • Cilantro, for garnish
  • Pumpkin seeds, for garnish
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Preparation

  1. Preheat your oven to 400°F and line a large baking sheet with tin foil.
  2. Cut the squash in half and scrape out the seeds. Place cut-side up on the baking sheet. Try to make sure that the cut sides stay facing straight up, and the squash doesn't fall onto its side.
  3. Chop the onion in half lengthwise. Slice off one of the ends so that you loosen the papery outside coating, and peel it off.
  4. Do not cut the other end of the onion off, or it won't hold together. Place it cut-side up on the baking sheet.
  5. Drizzle 1 tablespoon of the coconut oil over the squash (so 1/2 tablespoon of oil per each side) and rub in. Then, drizzle 1 teaspoon of the oil over the onion (1/2 teaspoon per each side of the onion) and rub in.
  6. In a small bowl, combine the cumin, cinnamon, salt, smoked paprika, and allspice. Divide it evenly between both halves of the squash and onion, rubbing in gently. Make sure you get all the spice mixture on the vegetables.
  7. Place two layers of tin foil on top of each other (shiny side in) Cut the top of the garlic head off and place it in the center of the tinfoil. Drizzle the remaining 1 teaspoon of coconut oil on the garlic, rub it in and then fold the tinfoil around it to create a packet. Place onto the baking sheet.
  8. Bake until the squash and onion are fork tender, about 50 mins to an hour.
  9. While the vegetables roast, place the vegetable broth and chopped dates into a medium pot and bring to a boil on high heat.
  10. Once boiling, boil for 1 minute. Then, reduce the heat to medium and simmer until the dates are very soft, about 10 minutes. Remove from heat and let sit until the vegetables are done.
  11. Scrape the flesh of the roasted squash into a high-powered blender (don't get the skin in there) and then add in the whole onion. Peel the tinfoil off the garlic head and squeeze the softened garlic out of the cloves into the blender as well.
  12. Add the ginger, along with the softened dates and vegetable broth into the blender. Blend until smooth and creamy, scraping down the sides as necessary. Taste and adjust ginger and salt if necessary.
  13. Pour into bowls, garnish with cilantro and pumpkin seeds, then serve.

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