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Walnut Squash Soup in Squash Cups. Divine, easy and smooth walnut soup with sweet roast squash, all served in squash cups! Vegan, luscious and creamy--PURE cozy comfort! www.twopurplefigs.com

Walnut Squash Soup In Squash Cups

Sweet squash paired with walnuts and pureed till velvety smooth! This Walnut and Squash Soup is the perfect warming comfort food! Serving this vegan squash soup in roasted squash cups takes this fall soup to the next level. 

Course Main Course
Cuisine American
Keyword kabocha squash soup, squash soup served in a squash, vegan squash soup
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people
Calories 245 kcal
Author Mahy

Ingredients

For the cups

  • 2 squashes cut in half and seeds removed ( your favorite type—I used Kabocha squash)
  • pinch of salt and pepper
  • 1 teaspoon olive oil

For the soup

  • 1 onion diced
  • 1/2 cup diced yellow bell peppers
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried oregano
  • pinch of salt
  • 1/4 cup rolled oats
  • 1 1/2 cup walnuts
  • 5 cups vegetable stock/broth
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon fresh thyme leaves

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Season the inside of the squash with salt, pepper and olive oil. Place the squash on a parchment lined baking sheet with the cut side down, and roast for 20 minutes until the flesh is tender.
  3. In the meantime prepare the soup. In a pot, sauté the onion and bell pepper with the olive oil over medium-high heat until soft. Add the salt and oregano and sauté until the onion starts turning golden. Add in the garlic and sauté.

  4. Add the oats, the walnuts and keep sautéing for 2 minutes until they’re toasty.
  5. Add in the broth/stock and increase the heat to high. Cover the pot and bring the soup to a boil. Lower the heat back to medium-low and let the soup cook for about 20 minutes.

  6. Using a spoon, scoop out the flesh of the squash without disturbing the shell of the squash (so it stays intact), and add the squash into the soup.

  7. Cook the squash in the soup for 10 more minutes.
  8. Transfer the mixture to a strong blender (I used my Vitamix) and blend until smooth. Taste and adjust seasoning with salt and pepper.
  9. Serve the walnut soup in the squash cups and enjoy!

Recipe Notes

  • This vegan squash soup recipe would work perfectly well with pecans or hazelnuts. 
  • Rolled oats serve as a gluten-free thickener in this recipe, so don't skip them.
  • I used kabocha squash for this recipe but acorn would work just as well. 
Nutrition Facts
Walnut Squash Soup In Squash Cups
Amount Per Serving (1 serving)
Calories 245 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 883mg38%
Potassium 339mg10%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 655IU13%
Vitamin C 16.9mg20%
Calcium 47mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.