This healthy vegan acorn squash soup with chickpeas recipe offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Squash is one of the ultimate Fall staple veggies that can be used in so many ways, including in this vegan soup! This recipe pairs perfectly with main holiday dishes (ham, turkey, etc), but it’s also a great choice for a healthy weeknight dinner. And did you know there are soo many benefits to eating acorn squash?! They have a ton of nutrients such as fiber, vitamin C, potassium, and magnesium. It’s also packed with antioxidants!

All in all, this vegan acorn squash soup is a delicious Fall comfort food that can be made just for you, or for the whole family. Now lets get cooking!

WHAT YOU NEED TO MAKE VEGAN ACORN SQUASH SOUP

Acorn Squash – This is the main staple to this decadent dish. Don’t forget to slice it in half and remove the seeds!

Vegetable Broth – Using a flavorful broth is key to making this soup extra delicious.

Fresh Thyme – Commonly used in soups and sauces, Thyme adds a sharp, minty layer of flavor without being overwhelming.

Coconut Milk – This acorn squash soup uses full-fat coconut milk, but other non-dairy milks such as soy, almond or oat milk would complement the nuttiness of the squash, as well.

Chickpeas – Chickpeas are high in protein and they’re tossed with a few spices and some olive oil. After baking, they become wonderfully crisp and flavorful. The perfect addition to add on top of this soup.

Adjust This Recipe to Your Diet

Non-Vegan: If you’re not following a vegan diet, you can add crumbled cheese on top or a scoop of plain Greek yogurt or sour cream.

Dairy: If you want a creamier soup, and aren’t strict on making this recipe dairy-free, use regular full-fat milk.

TIPS ON MAKING VEGAN ACORN SQAUSH SOUP

When removing the seeds from the squash, don’t use a spoon! Well, you can, but to make it easier, if you have a portion scooper or melon baller it’s going to make your life a whole lot easier. The deeply rounded shape of the scoop will help prevent the squash seeds from hitting the walls, floor, or you!

If you want a more intense flavor, use fresh sage instead of thyme.

Acorn Squash Soup (Vegan, Gluten-Free)

0 from 0 votes

Recipe by Samantha Course: SoupsCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

This healthy vegan acorn squash soup with chickpeas offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Ingredients

2 whole acorn squash, sliced in half and seeds removed
2 tablespoons olive oil, divided
2 teaspoons salt
1 yellow onion, chopped
1 cup carrots, chopped
3 garlic cloves, minced
3 cups vegetable broth
8-10 sprigs fresh thyme
1 bay leaf
1 cup full-fat coconut milk
For the crispy chickpeas:
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon black pepper

Directions

Preheat oven to 350° Fahrenheit.
Brush orange inside of acorn squash with 1 tablespoon of olive oil, then sprinkle evenly with 1 teaspoon salt.
Transfer squash to a baking sheet with the inside flesh facing up and bake for 45 minutes or until very soft.
While the squash bakes, heat 1 tablespoon olive oil in a large pot over medium heat. Once hot, add in the onion, carrots, garlic, and 1 teaspoon salt – cook for 5-8 minutes or until soft.
Scoop acorn squash flesh from skin and add to the pot along with vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.
Remove soup from heat and let cool slightly, then remove thyme stems and bay leaf before transferring to a blender in batches until completely smooth.
Transfer soup back to pot then stir in the coconut milk. Taste and adjust any seasoning as desired.
For the chickpeas:
Pat chickpeas dry with a dish towel then transfer to a baking sheet.
Drizzle chickpeas with olive oil, salt, smoked paprika, garlic powder, cumin, and black pepper. Toss chickpeas to evenly coat in oil and spices.
Bake chickpeas for 30 minutes, removing once to shake the pan. Top finished acorn squash soup with crispy chickpeas!

Recipe Video

Notes

Storage: Acorn squash soup will keep for up to 5 days covered in the refrigerator. Reheat over medium-low heat in a saucepan, or in the microwave until warmed.
Freezer: This soup will also freeze well for up to 3 months in freezer-safe sealed containers.