Creamy Acorn Squash Soup & Crispy Oyster Mushrooms

It’s officially soup season ya’ll and I am so pumped! 

It has been super rainy, cold, & cloudy in Seattle, so what better way to warm up than a creamy, delicious soup? 

I had an acorn squash sitting on top of my fridge for a couple days, so I decided to roast it up, blend it, add a little spice, get a little fancy, and create this delicious Creamy Acorn Squash Soup with Crispy Oyster Mushrooms. Sounds delicious right? 

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Topped with

crispy rehydrated oyster mushrooms

spiced pumpkin seeds 

dried cranberries 

cracked black pepper 

fresh pea sprouts 

and a few drops of olive oil

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This soup is…

Super easy 



Low fat 


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Acorn Squash Soup & Crispy Oyster Mushrooms 

By: Taavi Elizabeth     Serves: 2 generous or 3 smaller servings 


  • 1 acorn squash 
  • 1/2 white onion – diced 
  • 1-inch fresh ginger – minced
  • 2 cloves minced garlic  
  • 1 tsp grapeseed oil 
  • Cinamon 
  • Salt & Pepper to taste 
  • 1/2 cup water 
  • 1 tsp vegetable bouillon 
  • 1 tbsp ground cumin 
  • 1/2 tsp oregano 
  • 1/2 tsp cinnamon 
  • 1/4 tsp all-spice 
  • 1/4 tsp coriander 
  • 2 tsp nutritional yeast 
  • 1/2 tsp turmeric 
  • Dash paprika 
  • 1.5 oz dried oyster mushrooms 



  1. Rehydrate dried mushrooms in hot water for 10 min. (just enough water to cover the mushrooms). Drain and rinse.
  2. Preheat oven to 400 degrees. Cut squash in half, de-seed, and de-gut. Drizzle with a bit of olive oil, salt, pepper, and cinnamon. Bake for 40-45 min. or until soft. 
  3. In the last 10 min. of roasting the squash, heat up 1 tsp grapeseed oil in a large skillet. Add in onion, garlic, and ginger and saute until fragrant. Remove from pan and set aside.
  4. In the same pan, heat up a bit of grapeseed oil and add in rinsed/drained mushrooms and saute until golden brown and slightly crispy. Set aside. 
  5. Once squash is done, add into a blender along with the rest of the spices, water, vegetable bouillon, and onion mixture. Blend until creamy. If slightly cold, heat up in a saucepan. 
  6. Plate the food: Spoon soup into a serving bowl, top with a few crispy mushrooms, and other optional toppings, such as roasted pumpkin seeds (use any recipe of choice), dried cranberries, fresh pea sprouts, cracked black pepper, and a drizzle of olive oil. 



*This recipe would be great with any squash, especially pumpkin! 

*I like my meal to be hearty, so I serve the soup on top of some quinoa. You could also use short grain brown rice, bulgur, couscous, or any other ancient grain. Be creative!


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