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    Home » All-Recipes » Soups & Stews

    Acorn Squash Soup with Rosemary and Pecans

    Published: Nov 18, 2015 · Modified: Jan 11, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 13 Comments

    A slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare. The sweet and savory recipe yields about 4 cups.

    Acorn Squash Soup with Rosemary and Pecans - a slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare - the sweet and savory recipe yields about 4 cups | VeggiePrimer.com
    Jump to:
    • Cooking with a Slow Cooker and Blender
    • A Healthier Way to Enjoy Acorn Squash
    • 📖 Recipe
    • 💬 Comments

    Cooking with a Slow Cooker and Blender

    The slow cooker lets you cook the squash 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!

    A Healthier Way to Enjoy Acorn Squash

    Acorn Squash Soup with Rosemary and Pecans - a slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare - the sweet and savory recipe yields about 4 cups | VeggiePrimer.com

    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…

    📖 Recipe

    Acorn Squash Soup with Rosemary and Pecans - a slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare - the sweet and savory recipe yields about 4 cups | VeggiePrimer.com
    Print Pin

    Acorn Squash Soup with Rosemary and Pecans

    A slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare.
    Prep Time 5 minutes
    Cook Time 4 hours
    Total Time 4 hours 5 minutes
    Servings 4

    Ingredients

    • 2 acorn squash (should yield about 3 cups cooked squash)
    • 1 ½ cups almond milk unsweetened
    • 8-10 Medjool dates pitted
    • 1 Tbsp. fresh rosemary
    • ½ lemon juiced
    • ½ tsp. ground all spice
    • ¼ tsp. fine sea salt
    • ⅛ tsp. garlic granules
    • chopped pecans

    Instructions

    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.

    Notes

    If squash is cooked ahead of time, the soup can be made in about 5 minutes.
    Nutrition information is a rough estimate per serving—not including the chopped pecans.

    Nutrition

    Calories: 243kcal | Carbohydrates: 61g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 250mg | Potassium: 1133mg | Fiber: 8g | Sugar: 32g | Vitamin A: 977IU | Vitamin C: 32mg | Calcium: 234mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Michelle | The Secret Ingredient Is

      December 04, 2015 at 1:12 pm

      I would love a big bowl of this right now! Love all the ingredients, the flavors sound wonderful together!

      Reply
      • Margaret

        December 04, 2015 at 1:39 pm

        Thanks Michelle - wouldn't it be nice if we could prepare tasty dishes by snapping our fingers to make them appear? This recipe isn't quite that easy - but it's pretty close. 🙂

        Reply
    2. jennifer

      March 15, 2017 at 7:00 pm

      if i don't have dates on hand what else could i use? honey?

      Reply
      • Margaret

        March 15, 2017 at 8:17 pm

        Hi Jennifer - you can use any kind of sweetener - such as honey or maple syrup - just add a little at a time and adjust to taste.

        Reply
        • jennifer

          March 17, 2017 at 10:00 am

          great! i will try that.

          Reply
    3. Stephen

      November 13, 2017 at 5:50 am

      Can butternut squash substitute for acorn squash?

      Reply
      • Margaret

        November 13, 2017 at 10:54 am

        You could certainly try it. It would alter the flavor a bit - but would probably still be tasty.

        Reply
    4. kim

      March 04, 2018 at 8:31 pm

      I made this with butternut squash, it was amazing. I would only put 2-3 dates next time.

      Reply
      • Margaret

        March 08, 2018 at 7:32 pm

        Glad it worked well with the butternut squash substitute! 🙂

        Reply
    5. Carrie Warfield

      December 13, 2018 at 8:34 am

      Could you substitute coconut milk or macadamia milk for the almond milk?

      Reply
      • Margaret

        December 14, 2018 at 5:17 pm

        Sure - any kind of plant milk is fine. 🙂

        Reply
    6. Peggy Wilson

      November 10, 2019 at 4:59 pm

      Can I use butternut squash instead?

      Reply
      • Margaret

        November 13, 2019 at 6:37 pm

        Sure! It might alter the flavor a bit, but I imagine it would still be tasty.

        Reply

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