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Baked Acorn Squash Recipe

Acorn Squash Soup Recipe

160kcal
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Prep 15 minutes
Cook 1 hour 15 minutes
Total 1 hour 30 minutes
I show you how to roast acorn squash, sauté aromatics in olive oil, and blend everything with vegetable broth for a velvety, well-balanced soup. This acorn squash soup recipe delivers creamy texture and warm fall spices with minimal fuss, so you can serve a comforting bowl in about an hour.
Servings 5 Servings
Course Main Course, Soup
Cuisine American

Ingredients

  • 2 medium acorn squash about 3 pounds
  • 3 cloves garlic unpeeled
  • 2 tablespoons olive oil extra-virgin
  • 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 thyme leaves plus more for garnish fresh
  • 2 tablespoons lemon juice fresh
  • 1 teaspoon maple syrup
  • black pepper Freshly ground
  • Pepitas for garnish, optional
  • Microgreens for garnish, optional

Method

Roast the Squash and Garlic
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil and season with salt and black pepper.
  4. Place the squash halves cut-side down on the prepared baking sheet.
  5. Wrap the garlic cloves in a small piece of aluminum foil with a drizzle of olive oil and a pinch of salt.
  6. Place the foil packet on the baking sheet alongside the squash.
  7. Roast for 35 to 45 minutes, or until the squash is very tender when pierced with a fork.
  8. Remove from the oven and allow everything to cool until easy to handle.
Prepare the Roasted Squash
  1. Unwrap the garlic and gently squeeze the softened cloves from their skins.
Discard the skins.
  1. Scoop the roasted squash flesh from the shells and measure out 2½ cups.
  2. Reserve any extra squash for another use.
  3. Discard the squash skins.
Cook the Vegetables
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and salt.
  3. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables have softened.
  4. Add the nutmeg, cayenne pepper, and several grinds of black pepper.
  5. Stir and cook for about 30 seconds until fragrant.
Simmer the Soup
  1. Add the 2½ cups roasted squash, roasted garlic, vegetable broth, and thyme leaves.
  2. Stir well to combine.
  3. Bring the mixture to a gentle simmer.
  4. Cook uncovered for approximately 20 minutes, stirring occasionally to allow the flavors to meld together.
Blend Until Smooth
  1. Remove the pot from the heat and allow the soup to cool slightly.
  2. Carefully transfer the soup to a blender.
  3. Add the lemon juice and maple syrup.
  4. Blend until completely smooth and creamy.
  5. If necessary, blend in batches and take care when blending hot liquids.
  6. Return the soup to the pot if additional warming is needed.
  7. Taste and adjust seasoning with additional salt and pepper if desired.
Serve
  1. Ladle the soup into serving bowls.
  2. Garnish with a drizzle of olive oil, fresh thyme leaves, pepitas (pumpkin seeds), and microgreens.
  3. Serve warm with crusty bread or a simple salad.
Enjoy
  1. This Roasted Acorn Squash Soup is silky, rich, and packed with comforting fall flavors. Roasting the squash and garlic develops natural sweetness and depth, while thyme, nutmeg, and a touch of maple syrup create a perfectly balanced soup.
  2. Elegant enough for holiday meals yet simple enough for a cozy weeknight dinner, it's a delicious way to celebrate seasonal squash.

Nutrition

Serving1ServingCalories160kcalCarbohydrates28gProtein2gFat6gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gSodium1241mgPotassium747mgFiber4gSugar5gVitamin A5198IUVitamin C28mgCalcium83mgIron2mg

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