Roasted Acorn Squash Soup

Roasted Acorn Squash Soup is a warm, silky-smooth dish that brings out the natural sweetness of acorn squash with the depth of roasting and the comfort of aromatic herbs and spices. Perfect for chilly weather or holiday dinners, this soup is both nourishing and deeply flavorful.

Why You’ll Love This Recipe

• Deep, caramelized flavor thanks to roasted squash
• Creamy without needing any dairy
• Easy to make ahead and reheat
• Adaptable with your favorite spices or toppings
• Naturally gluten-free and vegan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium acorn squash, halved and seeded
• 3 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• ⅛ teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• Freshly ground black pepper, to taste

Directions

1. Roast the squash and garlic
   Preheat oven to 400°F (200°C). Cut acorn squash in half lengthwise and scoop out seeds. Rub with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Add garlic cloves wrapped in foil. Roast for 35–45 minutes, until very tender.
2. Sauté vegetables
   In a large pot over medium heat, sauté onion and carrots in olive oil for 8–10 minutes, until softened. Stir in nutmeg and cayenne.
3. Scoop and simmer
   Scoop roasted squash flesh from skins and add to the pot along with roasted garlic (squeezed from skins). Add broth and thyme. Simmer for 20 minutes.
4. Blend
   Use an immersion blender to puree soup until smooth. Or transfer in batches to a blender, then return to the pot.
5. Finish and serve
   Stir in maple syrup, lemon juice, and black pepper to taste. Adjust seasoning as needed. Serve hot with crusty bread or toppings like toasted seeds or herbs.

Servings and Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Variations

• Add apple: Sauté a chopped apple with the onion and carrot for extra sweetness
• Make it creamy: Stir in a splash of coconut milk or cream before serving
• Add spice: Try curry powder or smoked paprika for a twist
• Protein boost: Top with roasted chickpeas or crumbled tempeh
• Garnish ideas: Drizzle with olive oil, swirl in yogurt, or sprinkle with toasted pepitas

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 4 days
• Reheating: Reheat over medium-low heat on the stove, stirring often
• Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating

FAQs

Can I make this soup ahead of time?

Yes, it reheats well and even tastes better the next day.

Do I have to peel the squash?

No. After roasting, the flesh easily scoops out of the skin.

Can I use chicken broth instead of vegetable broth?

Absolutely, if you don’t need it to be vegetarian.

What can I serve with this soup?

Try crusty bread, grilled cheese, or a green salad.

Is it okay to use dried thyme?

Yes, use 1 teaspoon of dried thyme if you don’t have fresh.

How can I make it more filling?

Add a scoop of cooked quinoa or lentils to each bowl.

Can I use a different type of squash?

Yes. Butternut or kabocha squash are great substitutes.

Why add maple syrup?

It enhances the natural sweetness of the squash and balances the spices.

What’s the best way to blend the soup?

An immersion blender is easiest, but a high-speed blender works for ultra-smooth texture.

Is this soup freezer-friendly?

Yes, cool completely, then store in freezer-safe containers for up to 3 months.

Conclusion

Roasted Acorn Squash Soup is a cozy, flavorful dish that transforms simple ingredients into something special. Whether you enjoy it as a main or a side, its rich, velvety texture and deep roasted flavor make it an autumn and winter favorite you’ll want to make again and again.

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