Description
This easy-to-make Acorn Squash Soup is packed with flavor, featuring roasted squash, garlic, thyme, and a touch of maple syrup for a comforting dish that’s perfect for chilly nights.
Ingredients
Scale
- 2 medium acorn squash (about 3 lb)
- 3 garlic cloves, unpeeled
- 2 Tbsp extra-virgin olive oil, plus extra for drizzling
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 1 tsp sea salt, plus extra to taste
- ¼ tsp nutmeg
- ⅛ tsp cayenne pepper
- 4 cups vegetable broth
- 1 Tbsp fresh thyme leaves, plus more for garnish
- 2 Tbsp fresh lemon juice
- 1 tsp maple syrup
- Freshly ground black pepper
- Pepitas (optional garnish)
- Microgreens (optional garnish)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Halve squash, scoop seeds. Drizzle with oil, sprinkle salt and pepper, cut-side down on the pan. Wrap garlic in foil with oil and salt; add to the sheet. Roast for 35-45 minutes until tender.
- Cool slightly, peel garlic, and scoop out 2½ cups squash flesh. Save extra for another recipe.
- In a pot over medium heat, warm oil. Add onion, carrots, and salt; soften for 5-8 minutes. Stir in nutmeg, cayenne, and a few pepper grinds.
- Add the roasted squash, garlic, broth, and thyme; simmer for 20 minutes.
- Cool a bit, blend with lemon juice and maple syrup until smooth, working in batches if needed.
- Season to taste. Serve with an olive oil drizzle, thyme, pepitas, and microgreens.
Notes
For best results, roast the squash cut-side down to keep it moist and caramelize the edges. Add spices before blending to avoid spice clouds in the blender.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 185
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg