Acorn Squash Soup is the ultimate comfort dish, blending velvety smoothness with a hint of natural sweetness. Roasted squash, caramelized onions, and warm spices create a rich, earthy flavor that feels like a cozy hug in a bowl. With just 15 minutes of prep and a little patience while it simmers, this soup transforms humble ingredients into something extraordinary. Perfect for chilly evenings, it’s a nourishing treat that’s as satisfying as it is simple to make.
The creamy texture, enhanced by a touch of cream or coconut milk, pairs beautifully with the soup’s subtle nutty undertones. Each spoonful offers a comforting balance of savory and sweet, making it a crowd-pleaser for any occasion. In just over an hour and a half, you’ll have a hearty, wholesome meal that’s as delightful to serve as it is to savor. This recipe is proof that the best flavors come from the simplest steps.
Ingredients for Acorn Squash Soup
- 2 medium acorn squash (about 3 pounds)
- 3 garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 1 teaspoon sea salt, plus more for sprinkling
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper (optional, for a hint of spice)
- 4 cups vegetable broth (substitute with chicken broth if preferred)
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup (or honey as a substitute)
- Freshly ground black pepper, to taste
- Pepitas, for garnish (optional)
- Microgreens, for garnish (optional)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the squash: Slice the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet.
- Roast the garlic: Wrap the garlic cloves in a piece of foil with a drizzle of oil and a pinch of salt. Place the foil packet on the baking sheet.
- Roast: Bake for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let cool.
- Prepare the squash and garlic: Once cool, peel the garlic cloves and discard the skins. Scoop out 2½ cups of the soft squash flesh (save any extra for another use).
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and salt. Cook for 5 to 8 minutes, stirring occasionally, until softened.
- Add spices and squash: Stir in the nutmeg, cayenne, and several grinds of black pepper. Add the roasted squash, garlic, vegetable broth, and thyme leaves. Simmer for 20 minutes, stirring occasionally.
- Blend the soup: Let the soup cool slightly, then transfer to a blender. Add the lemon juice and maple syrup. Blend until smooth (work in batches if needed). Season to taste with additional salt and pepper.
- Serve: Portion into bowls and garnish with a drizzle of olive oil, fresh thyme leaves, pepitas, and microgreens, if desired.
Perfect Pairings: Serving Suggestions
This creamy Acorn Squash Soup pairs beautifully with a slice of crusty sourdough bread or a warm, buttery dinner roll for dipping. For a heartier meal, serve alongside a crisp green salad with a tangy vinaigrette or a grilled cheese sandwich. Don’t forget to garnish with a drizzle of olive oil, a sprinkle of pepitas, and a handful of microgreens for added texture and flavor!
Make It Ahead: Storage and Reheating Tips
This soup is a great make-ahead dish! Store it in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of vegetable broth to reach your desired consistency. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Spice It Up: Recipe Variations
Want to switch things up? Try adding a pinch of smoked paprika or curry powder for a smoky or exotic twist. For a creamier texture, stir in a splash of coconut milk or heavy cream before blending. If you’re feeling adventurous, swap the acorn squash for butternut squash or pumpkin for a slightly different flavor profile. The possibilities are endless!
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-chopped onions and carrots from the grocery store to cut down on prep work. You can also roast the squash and garlic a day ahead and store them in the fridge until you’re ready to make the soup. If you’re in a rush, skip the blender and use an immersion blender directly in the pot for quick, easy blending.
Essential Equipment for Smooth Soup Making
To make this recipe a breeze, you’ll need a sturdy baking sheet for roasting, a large pot or Dutch oven for simmering, and a high-speed blender for achieving that silky-smooth texture. If you don’t have a blender, an immersion blender works just as well and saves on cleanup. Don’t forget a sharp knife and a sturdy spoon for prepping the squash!
Acorn Squash Soup
Ingredients
- 2 medium acorn squash, about 3 pounds
- 3 garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 1 teaspoon sea salt, plus more for sprinkling
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- Freshly ground black pepper
- Pepitas, for garnish, optional
- Microgreens, for garnish, optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the squash in half lengthwise and scoop out the seeds. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap the garlic cloves in a piece of foil with a drizzle of oil and a pinch of salt and place on the baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and set aside to cool.
- When cool enough to handle, peel the garlic cloves and discard the papers. Scoop the soft squash flesh out of the skin and measure 2½ cups. Discard the squash skins and save the remaining flesh for another use.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and salt and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the nutmeg, cayenne, and several grinds of pepper, then add the 2½ cups roasted squash, the garlic, broth, and thyme leaves. Simmer, stirring occasionally, for 20 minutes.
- Allow the soup to cool slightly, then transfer to a blender with the lemon juice and maple syrup and blend until smooth. Work in batches if necessary. Season to taste.
- Portion into bowls and serve with a drizzle of olive oil, fresh thyme leaves, pepitas, and microgreens for garnish.