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Acorn Squash Soup Recipe

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A comforting and creamy Acorn Squash Soup made by roasting acorn squash and garlic, then simmering with onions, carrots, and aromatic herbs before blending to a smooth, flavorful finish. This seasonal soup is perfect for cooler days and garnished with fresh toppings for added texture and taste.

Ingredients

Roasted Squash and Garlic

  • 2 medium acorn squash, about 3 pounds
  • 3 garlic cloves, unpeeled
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Sea salt, for seasoning
  • Freshly ground black pepper, for seasoning

Soup Base

  • 1 large yellow onion, chopped
  • 2 medium carrots, chopped
  • 1 teaspoon sea salt, plus more for sprinkling
  • 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

Garnishes (Optional)

  • Pepitas
  • Microgreens

Instructions

  1. Preheat and Prepare Squash: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the acorn squash in half lengthwise, scoop out the seeds, then drizzle the cut halves with olive oil and season with salt and pepper.
  2. Roast Squash and Garlic: Place the squash cut side down on the baking sheet. Wrap garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place it on the baking sheet. Roast for 35 to 45 minutes until squash is tender when pierced.
  3. Prepare Roasted Ingredients: Once cooled enough to handle, peel the garlic cloves and discard the skins. Scoop out 2½ cups of the soft squash flesh and set aside (discard or save the extra flesh for another use).
  4. Sauté Vegetables: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and 1 teaspoon sea salt. Cook for 5 to 8 minutes, stirring occasionally, until vegetables soften.
  5. Add Seasonings and Simmer: Stir in cayenne pepper and several grinds of black pepper. Add roasted squash flesh, peeled garlic, vegetable broth, and fresh thyme leaves. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  6. Blend the Soup: Allow the soup to cool slightly, then transfer it to a blender in batches along with fresh lemon juice and maple syrup. Blend until smooth and creamy.
  7. Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve the soup in bowls with a drizzle of olive oil, fresh thyme leaves, and optional garnishes like pepitas and microgreens.

Notes

  • You can save any leftover roasted squash flesh for salads or as a side dish.
  • If you don’t have a blender, an immersion blender can also be used to puree the soup directly in the pot.
  • For a richer soup, add a splash of coconut milk or cream before blending.
  • Adjust cayenne pepper amount to your preferred spice level.
  • Use homemade or low-sodium vegetable broth to control salt content.

Find it online: https://yumntasty.com/acorn-squash-soup-recipe/