Full of warming spices, this velvety Moroccan Roasted Acorn Squash Soup is comfort food at its best!
Is there anything more comforting than cozying up with a steaming bowl of soup? It’s the kind of food that’s perfect after a long walk on a chilly fall afternoon, but also just what the doctor ordered when you’re feeling a little under the weather or in need of something deliciously rewarding after a hard day. With its versatility and room for creativity, soup is the kind of dish that evolves with your cravings. Whether you’re savoring a restorative chicken soup or letting the season inspire you with its colorful bounty, soup is always joy in a bowl.
And what better soup to make at this time of year than squash soup? This Moroccan-inspired roasted acorn squash soup has quickly become a favorite at our house. Velvety roasted acorn squash mingles with warm spices like cinnamon, cumin, and a hint of smoky paprika to keep things interesting. It’s a dish that feels fancy but requires minimal effort. Plus, it will fill your kitchen with the most delectable aromas that are guaranteed to transport you to exotic spice markets.
Is Moroccan-Inspired Roasted Acorn Squash Soup Healthy?
You bet your spoon it is! Acorn squash is a fantastic source of fiber and vitamins A and C, while dates, a whole food rich in fiber, provide natural sweetness. Pepitas add a boost of protein and healthy fats. Plus, the recipe skips cream and uses only a small amount of oil, keeping it low in saturated fat. Watching your sodium intake? No problem. Simply omit the salt and opt for a low-sodium vegetable broth.
Delicious Ways to Elevate this soup
The great thing about this soup is that you can serve it as is for a weekday meal, but it also lends itself beautifully to being dressed to impress for a dinner party. One of my favorite garnishes includes caramelized red onions, fried sage leaves (sage pairs exceptionally well with all kinds of squash!), finely sliced red chilis, and crumbled feta. Another great option is to crown it with a dollop of Greek yogurt, a drizzle of chili oil, and crispy roasted chickpeas. For a pop of color and sweetness, swap the roasted chickpeas for ruby-red pomegranate seeds. For a more robust topping, try crumbled crispy bacon or slices of fried chorizo. While these toppings may not be strictly Moroccan, they add a delicious twist that makes the dish truly unforgettable.
How to make ahead and store
Let the soup cool completely before storing it. In the refrigerator, keep it in an airtight container for up to 4 days. For freezing, portion it out into freezer-safe bags or containers, and it’ll last up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth if needed to refresh its creamy texture.
Serving Suggestions
On a chilly day, nothing beats a warm bowl of soup with an Air-Fryer Grilled Cheese or an Egg Salad Grilled Cheese! But if you want to dive further into Morocco’s mouthwatering cuisine, I can also recommend this Moroccan Couscous with either this one-pan Easy Moroccan Chicken or some Tomato-Grilled Moroccan Chicken With Yogurt-Mint Sauce.
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
- Preheat your oven to 400℉ and line a large baking sheet with tinfoil.
- Cut the squash in half and scrape out the seeds. Place it cut side up on the baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake until the squash and onion are fork tender, about 50 minutes to 1 hour.
- While the vegetables roast, place the vegetable broth and chopped dates into a medium pot and bring to a boil on high heat.
- 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.
- 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.
- 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.
- Pour into bowls, garnish with cilantro and pepitas, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Pepitas, move aside: roast your acorn squash seeds in olive oil and salt and pepper instead!! Tastes like popcorn, way less fibrous than pumpkin seeds, and highly addictive
Great tip! Thanks Lauren