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3.7 from 21 votes

Moroccan Roasted Acorn Squash Soup

Full of warming spices, this velvety Moroccan Roasted Acorn Squash Soup is comfort food at its best!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4 bowls
Calories: 191 kcal
Course: Soup
Cuisine: Moroccan

Ingredients

  • 1 large acorn squash just over 2 pounds
  • 1 large onion
  • 1 tablespoon + 2 teaspoons coconut oil divided, softened at room temperature
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon ground allspice
  • 1 large head of garlic
  • 2 cups vegetable broth
  • 1/2 cup dates halved and lightly packed
  • 1 1/2 to 2 teaspoons fresh ginger minced
  • fresh cilantro for garnish
  • Pepitas for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 400℉ and line a large baking sheet with tinfoil.
  2. Cut the squash in half and scrape out the seeds. Place it cut side up on the baking sheet.
  3. Chop the onion in half lengthwise. Slice off the top end (with the root end still attached), then loosen the papery outside coating and peel it off. Do not cut the other end of the onion off, or it won't hold together. Place it cut-side up on the baking sheet.
  4. Drizzle 1 tablespoon of the coconut oil over the squash (so 1/2 tablespoon of oil per half) and rub all over. Then, drizzle 1 teaspoon of the oil over the onion (1/2 teaspoon per half) and rub all over.
  5. In a small bowl, mix together the cumin, cinnamon, salt, smoked paprika, and allspice. Divide it evenly between both halves of the squash and onion, rubbing it in gently. Make sure you get all the spice mixture on the vegetables.
  6. Place two layers of tinfoil on top of each other, shiny sides facing in, and fold over two times the bottom and the two sides to make a packet, leaving the top end open.
  7. Cut the top off the garlic head and place it in a small bowl. Drizzle the remaining 1 teaspoon of coconut oil on the garlic, rub it all over, then place it inside the tinfoil packet. Fold down the last side of the tinfoil to make a sealed packet. Place onto the baking sheet with the other vegetables.
  8. Bake until the squash and onion are fork tender, about 50 minutes to 1 hour.
  9. While the vegetables roast, place the vegetable broth and chopped dates into a medium pot and bring to a boil on high heat.
  10. Boil for 1 minute, reduce the heat to medium, and simmer until the dates are very soft, about 10 minutes. Remove from heat and let sit until the vegetables are done.
  11. Scrape the flesh of the roasted squash into a high-powered blender (discard the skin) and add in the whole onion (you can remove the root end now). Remove the garlic from the tinfoil and squeeze the softened garlic out of the skins into the blender.
  12. Add the ginger, softened dates, and vegetable broth into the blender. Blend until smooth and creamy, scraping down the sides as necessary. Taste and adjust ginger and salt if necessary.
  13. Pour into bowls, garnish with cilantro and pepitas, and serve.

Nutrition Information

Calories 191kcal (10%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Sodium 592mg (25%) Potassium 850mg (24%) Fiber 7g (28%) Sugar 18g (36%) Vitamin A 20010IU (400%) Vitamin C 42mg (47%) Calcium 120mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4bowls

Amount Per Serving

Calories 191

% Daily Value*

Calories 191kcal 10%
Carbohydrates 41g 14%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.4g 2%
Sodium 592mg 25%
Potassium 850mg 18%
Fiber 7g 28%
Sugar 18g 36%
Vitamin A 20010IU 400%
Vitamin C 42mg 47%
Calcium 120mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.