Cream of Roasted Acorn Squash, Apple and Tarragon Soup

Cream of Roasted Acorn Squash And Tarragon Soup

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This cream of roasted acorn Squash and tarragon soup is creamy, velvety, and easy to make. Enjoy it on a cozy fall evening with your friends and family.

Prep Time15

Cook Time2

Total Time2 15

Course: Soup

Cuisine: Dairy-free, European, Gluten-free, Vegan

Keyword: Acorn squash soup, Creamy Roasted Acorn Squash Soup, squash soup

Servings:

Calories: 181kcal

Ingredients

2 acorn squash
1 1/2 onions
1 leek
3 fennel bulbs
1/2 celery stalk
2 apples
6 cloves garlic
32 oz Vegetable broth or chicken broth
2 tbsp garlic powder
2 tbsp onion powder
1/2 tbsp black pepper
1 can coconut milk - full fat
salt to taste
2 tbsp apple cider vinegar
Half a box of fresh tarragon (around 4 T)

Instructions

Roast the Squash:Preheat your oven to 400°F (200°C).Cut the acorn squash in half, remove the seeds, and drizzle the flesh with olive oil. Sprinkle with salt and pepper.Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 35-45 minutes until the flesh is tender and caramelized.
Sauté the Vegetables:While the squash is roasting, heat a little olive oil in a large pot over medium heat.Add the chopped leek (white and light green parts), onion, fennel, celery, tarragon and apple. Sauté for about 8-10 minutes until they soften and become fragrant.Add minced garlic and cook for another minute.
Scoop and Blend:Once the squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot with the sautéed vegetables.Pour in the vegetable stock (enough to cover the vegetables), add spices and bring to a simmer.Let everything cook together for about 30 minutes to melt the flavors.Add coconut milk, and apple cider vinegar.
Blend Until Smooth:Use an immersion or high-speed blender to blend the soup until it is creamy and smooth. Alternatively, transfer the mixture to a blender in batches and blend until silky.
Season and Add Tarragon:Season with salt and pepper to taste, and let the soup simmer for another 5 minutes. If using cream or coconut milk, stir it in at this point to add extra creaminess.
Serve:Ladle the soup into bowls and garnish with a drizzle of olive oil, a few fresh tarragon leaves, or even some toasted seeds or croutons for added texture.

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