Description

This comforting Acorn Squash Soup is a creamy, flavorful blend of roasted acorn squash, aromatic garlic, and fresh herbs. Roasting the squash and garlic brings out natural sweetness, complemented by warming spices and a touch of maple syrup. Finished with a drizzle of olive oil and optional garnishes like pepitas and microgreens, this soup is perfect for a cozy meal any time of year.

Ingredients

Main 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

Optional Garnishes

Pepitas (for garnish)
Microgreens (for garnish)

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Instructions

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 and scoop out the seeds.
Roast squash and garlic: Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place them cut side down on the baking sheet. Wrap the unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place on the baking sheet. Roast for 35 to 45 minutes, until the squash is tender when pierced with a fork. Remove from oven and let cool.
Prepare roasted squash and garlic: When cool enough to handle, peel the garlic cloves and discard the skins. Scoop out 2½ cups of the soft squash flesh, discarding the skins. Reserve any remaining squash for another use.
Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and sea salt. Cook, stirring occasionally, for 5 to 8 minutes until the vegetables are softened.
Add spices and ingredients: Stir in the nutmeg, cayenne pepper, and several grinds of black pepper. Add the roasted squash flesh, peeled garlic, vegetable broth, and fresh thyme leaves. Simmer, stirring occasionally, for 20 minutes to meld flavors.
Blend soup until smooth: Let the soup cool slightly. Transfer it in batches to a blender along with fresh lemon juice and maple syrup, blending until smooth. Adjust seasoning to taste.
Serve and garnish: Portion the soup into bowls. Drizzle with extra virgin olive oil and garnish with fresh thyme leaves, pepitas, and microgreens if desired.

Notes

Roasting the squash with the garlic brings out deep, natural sweetness and enhances flavor.
This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
To make it vegan and gluten-free, ensure your vegetable broth is compliant with those diets.
Adjust the cayenne pepper amount to control the level of heat.
Substitute maple syrup with honey if preferred, but this will affect vegan status.
For a thinner soup, add more vegetable broth during blending.