Description
This roasted acorn squash soup is a sweet, creamy, and comforting fall favorite. Roasting the squash first creates a deep, caramelized flavor that makes this soup taste like a warm hug. It’s easy enough for a weeknight dinner but elegant enough for special occasions. Enjoy the velvety texture and perfectly balanced sweet and savory notes in every spoonful.
Ingredients
Scale
- 2 medium acorn squash (4 pounds total, halved and seeded)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 tablespoon fresh thyme leaves
- ½ cup half and half
- 1½ teaspoons sea salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1–2 tablespoons maple syrup, optional
Instructions
- Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. Place the halved acorn squash cut-side up on the baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper.
- Flip the squash halves so the cut side faces down. Roast for 30-40 minutes, until the squash is very tender when poked with a fork and the skin looks wrinkled.
- While the squash roasts, heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, chopped carrots, and minced garlic. Cook for 5 minutes until softened and lightly browned.
- Carefully scoop the roasted squash flesh out of the skins and discard the skins. Add the squash flesh to the Dutch oven with the sautéed vegetables.
- Pour in the chicken broth (or vegetable broth) and add the fresh thyme leaves. Stir everything together.
- Increase the heat to high and bring the soup to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes to allow the flavors to meld.
- Stir in the half and half. Use an immersion blender to blend the soup until it is completely smooth and creamy.
- Season the acorn squash soup with 1½ teaspoons salt and ¼ teaspoon pepper to taste. If you prefer a sweeter soup, blend in 1-2 tablespoons of maple syrup, tasting as you go.
Notes
- Roast the acorn squash until it is very tender and the skin is wrinkled for easy scooping and a smoother soup.
- Ensure no bits of squash skin are blended into the soup for the best texture.
- Adjust the soup’s consistency by adding more broth if it’s too thick.
- Leftover roasted acorn squash soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 185 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A