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Acorn Squash Soup

This creamy Acorn Squash Soup blends sweet, earthy flavors with warming spices, perfect for chilly days and impressing guests.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Soup
Cuisine American, Seasonal
Servings 6 servings
Calories 250 kcal

Ingredients
  

Main Ingredients

  • 2 medium acorn squash (about 3 pounds total) For the base of the soup.
  • 3 cloves garlic (unpeeled) Add depth of flavor.
  • 2 tablespoons extra-virgin olive oil Plus more for drizzling.
  • 1 large yellow onion (chopped) For flavor base.
  • 2 medium carrots (chopped) Adds sweetness.
  • 1 teaspoon sea salt Plus more for sprinkling.
  • 1/4 teaspoon nutmeg For warming spice.
  • 1/8 teaspoon cayenne pepper Adjust to spice preference.
  • 4 cups vegetable broth To combine with the ingredients.
  • 1 tablespoon fresh thyme leaves Plus more for garnish.
  • 2 tablespoons fresh lemon juice For brightness.
  • 1 teaspoon maple syrup To enhance sweetness.
  • Pepitas (for garnish, optional) For added crunch.
  • Microgreens (for garnish, optional) To add elegance.
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Instructions
 

Preparation and Roasting

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Slice the acorn squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Sprinkle with salt and pepper.
  • Place the squash cut-side down on the baking sheet. Wrap the garlic cloves in aluminum foil with olive oil and a sprinkle of salt, and add to the baking sheet.
  • Roast for about 35 to 45 minutes until the squash flesh is tender.

Cooking the Soup

  • Allow the roasted squash to cool slightly, then scoop out approximately 2 1/2 cups of flesh.
  • In a pot, heat remaining olive oil over medium heat. Add onion and carrots with a pinch of salt, cooking for 5 to 8 minutes until softened.
  • Stir in nutmeg, cayenne pepper, and black pepper. Add reserved squash flesh, roasted garlic, vegetable broth, and thyme leaves. Bring to a gentle simmer.
  • Simmer for about 20 minutes to meld flavors.
  • Allow to cool slightly, then blend until smooth. Stir in lemon juice and maple syrup, adjusting seasoning as needed.

Serving

  • Ladle soup into bowls, drizzle with olive oil, and garnish with thyme, pepitas, and microgreens.

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Notes

Serve with crusty bread or a fresh salad. For presentation, consider using hollowed-out acorn squash shells.
Keyword Acorn Squash Soup, Comfort Food, Fall Recipe, healthy soup, Vegetable Soup