Today we are back to regularly scheduled programming here at Whipped It Up! Incase you missed it, we wrapped up our 12 Days of Christmas Event last Thursday and there are a TON of amazing recipes in there, so make sure you check it out! As for today, we are bringing you this tremendous recipe for a super healthy and equally delicious Acorn Squash & Cauliflower Soup!
First off, this soup is unbelievably healthy, which is something we all need during the winter and christmas months where treats seem to be around every corner. This soup blends together to a smooth buttery consistency and provides a hefty amount of vitamins, minerals, and nutrients!
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Acorn squash is a winter squash that has a nutty sweet savory earthy taste. It is not as sweet tasting as butternut squash but acorn squash tops the charts when it comes to vitamins and nutrients in the squash.
Acorn squash is a great source of folate, potassium, calcium, and magnesium! To list a few more, it is also provides ample vitamin C, A, B1, and B6. All of these vitamins and nutrients are extremely important to include in your diet, they provide your immune system with some extra help, coming in especially helpful during cold and flu season.
Cauliflower is the vegetable that just over the last few years seemed to grow its wings and become known! It is an extremely versatile vegetable that was overlooked for a long long time. Did you know, just one serving of cauliflower provides you with an ENTIRE days worth of vitamin C?
So not only is this soup flavourful and delicious, it packs a serious punch of nutrition!
Disclaimer; I am not a doctor, dietitian, or nutritionist. The information presented is for informational purposes only, gathered through my own research. None of the advice given on this website is to be considered as medical advice. If you are worried about your health or diet please contact a doctor.
Roasting the veggies
First thing we have to do is roast the acorn squash and cauliflower. Roasting the vegetables cooks them to a usable consistency and gives them a caramelized crust that provides a ton of extra flavour!
Rinse the acorn squash under warm water to remove the wax on the outer shell. Then using a sharp knife, carefully cut the squash lengthwise. Using a spoon, scoop out and discard all of the seeds. Place the squash flat side down and cut into 1” – 1 ½” slices. Place the slices on a large sheet pan in a single layer and drizzle ¼ cup vegetable oil over top. Rub the squash to distribute the oil and season with salt and pepper.
Repeat this step for the cauliflower. Remove the leaves at the bottom of the cauliflower and slice it into 1” – 1 ½” slices. Place the slices on a large sheet pan in a single layer, drizzle with remaining ¼ cup vegetable oil and season with salt and pepper.
Bake the acorn squash and cauliflower for 35 minutes, until they are soft and have a wonderful caramelized bottom. Let cool completely on the sheet pans.
When the squash has cooled, use a spoon and scrape the squash from the rind. Dispose of the green rind and set the squash aside.
Blend the soup on high until completely pureed and buttery smooth.
Pour the blended soup into a large stockpot, and stir in the coconut milk and maple syrup. Bring the soup to a simmer over medium heat, stirring regularly and simmer for 10 minutes. Serve with freshly grated parmesan and thyme leaves!
That’s it! This soup is a quick, easy, and healthy meal, perfect for weekday nights during the winter months. This recipe is also great for weekday lunches and meal prep.
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.
- 1 large head Cauliflower
- 2 medium Acorn Squash
- ½ cup Vegetable Oil, separated
- Salt and Pepper, to taste
- 4 cloves Garlic
- 4 cups Chicken Broth, or vegetable broth to make Vegan
- 1- 398 ml can Coconut Milk
- ¼ cup Maple Syrup
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- Thyme, optional
- Fresh Parmesan, optional
- Preheat oven to 400°F
- Cut the acorn squash in half lengthwise and using a spoon, remove and dispose of all seeds.
- Cut the cauliflower and acorn squash into 1” - 1 ½” slices and place on two sheet pans in a single layer.
- Drizzle ¼ cup vegetable oil overtop of each the cauliflower and acorn squash slices. Season with salt and pepper and bake for 35 minutes.
- Let cool completely.
- Using a spoon, scrape the acorn squash from its rind. Dispose of the green rind.
- In the jar of a large blender (if you don't have a blender jar big enough, blend in batches or, you can use an immersion blender instead) combine all of the roasted veggies, garlic cloves, chicken broth, salt, and nutmeg.
- Blend on high until completely pureed and smooth.
- Pour soup into a large stockpot, and stir in the coconut milk and maple syrup.
- Bring soup to a simmer over medium heat, stirring regularly. Simmer for 10 minutes.
- Serve with freshly grated parmesan and thyme (optional).
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g