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Dairy-Free Acorn Squash Soup

Total Time 20 minutes
Author Noelle Parton


  • Acorn squash, diced
  • Garlic, roughly chopped
  • Onion, diced
  • Tahini ,
  • Cumin
  • Cinnamon
  • Coconut oil
  • Celtic sea salt
  • Desired toppings- I went ahead and roasted the seeds of the acorn squash and sprouted lentils for a nice crunch


  1. Mix acorn squash, garlic, and onions together. Rub down with just enough coconut oil to coat, as much cumin and cinnamon as you'd like, and a good pinch of salt. Use as much of the squash, garlic, onions, and spices as you'd like. Remember, the more of the garlic and onion, the more of that flavor will come out, so if you love it garlicy, go crazy with the garlic! If you want more of a smoky soup, use more cumin, and if you want more of a sweet soup, use more cinnamon.
  2. Roast in the oven on about 400° until golden brown. Alternately, you can do this by broiling. Just be careful not to burn!
  3. Throw this mix into a blender. Add as much tahini as you'd like! This will boost the creaminess and well as give that amazing flavor that tahini brings.
  4. Begin blending will pouring in water. Add water until it is to desired thickness or thinness.
  5. Taste. Do you want more tahini? Is there enough salt? Do you want just a dash more of cinnamon? Add more if desired and blend again.

Recipe Notes

A high-speed blender is best for this one to get that super creamy texture - I use a Vitamix.