A slow cooker and high-speed blender make this Acorn Squash Soup a cinch to prepare. The squash is cooked whole! This is good news if you are uncoordinated with a knife. Raw squash can be tough to cut.
You can also cook the squash ahead of time. I cook it the day before and store it in the fridge. With cooked squash on hand the soup can be made in mere minutes.
The soup itself is made entirely in a blender. Quick and easy! A high-speed blender creates enough friction to warm ingredients – so it blends and “cooks” at the same time!
Acorn Squash Soup
My grandmother grew acorn squash in her garden. She baked them in the oven with brown sugar and butter. They were delicious.
Of course, brown sugar and butter are out of the question now that I follow a healthy plant-based diet. But the memory of my granny’s baked squash inspired this Acorn Squash Soup recipe.
Fiber rich dates are used to lend some yummy sweetness.
Slow cooking keeps the squash nice and moist.
Rosemary adds a savory tinge that pairs well with the nutty flavor of pecans.
The soup is warm, creamy and satisfying. I think granny would be proud…
Acorn Squash Soup with Rosemary and Pecans
- 2 acorn squash (should yield about 3 cups cooked squash)
- 1 1/2 cups almond milk unsweetened
- 8-10 Medjool dates pitted
- 1 Tbsp. fresh rosemary
- 1/2 lemon juiced
- 1/2 tsp. ground all spice
- 1/4 tsp. fine sea salt
- 1/8 tsp. garlic granules
- chopped pecans
Slow Cooked Acorn Squash
Wash and place whole acorn squash in a large slow cooker with 1 tbsp. water.
Pierce the top of each squash with a sharp knife 2-3 times, cover and cook on low for 3-4 hours or until squash are somewhat soft when squeezed.
Allow squash to cool and then slice in half. Use a large spoon to scoop out and discard the seeds. Then scrape the flesh from the rind.
If you are making the soup right away, add the cooked squash directly to a high-speed blender. Or you can refrigerate or freeze the cooked squash for later use.
Acorn Squash Soup
Place cooked squash in a high-speed blender and add the remaining ingredients (except pecans) in the order they are listed.
Begin blending on lowest setting and slowly turn up to highest setting. Use tamper if necessary.
Blend on high for approximately 1 minute. If the squash was refrigerated, blend for 3-4 more minutes or until the soup reaches the desired temperature.
Sprinkle chopped pecans over individual servings.
If squash is cooked ahead of time, the soup can be made in about 5 minutes.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.