Description
This cozy Roasted Acorn Squash Soup is the ultimate fall comfort in a bowl — creamy, naturally sweet, and layered with roasted garlic and warm spices. Made with simple ingredients and minimal effort, it’s perfect for chilly nights, meal prep, or serving at your next holiday gathering. Each spoonful captures the best of autumn — golden, velvety, and deeply satisfying.
Ingredients
2 medium acorn squash, halved and seeded
1 head garlic, top sliced off
1 large yellow onion, chopped
1 medium carrot, diced
2 tablespoons olive oil, divided
4 cups vegetable broth
½ teaspoon ground nutmeg
Pinch of cayenne pepper (optional)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 tablespoon pure maple syrup
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Optional Garnishes:
Toasted pepitas
Coconut milk swirl
Microgreens or fresh thyme
Cracked black pepper or red chili flakes
Instructions
Roast the Squash & Garlic:
Preheat oven to 400°F (200°C). Drizzle the squash halves and garlic with olive oil, season with salt and pepper, and roast cut-side down on a lined baking sheet for 35–45 minutes until tender and caramelized. Cool slightly, then scoop the squash flesh and squeeze the garlic from its skins.
Sauté the Base:
In a large pot, heat 1 tablespoon olive oil over medium heat. Add onion and carrot; cook 5–7 minutes until soft. Stir in nutmeg, thyme, and cayenne. Add the roasted squash and garlic, then pour in broth. Simmer uncovered for 10–15 minutes.
Blend Until Smooth:
Use an immersion blender or transfer to a high-speed blender in batches until silky smooth. Return to the pot, stir in maple syrup and lemon juice, then adjust salt and pepper to taste.
Serve & Garnish:
Ladle into bowls and top with coconut milk, pepitas, and herbs. Serve warm with crusty bread.
Notes
Make Ahead: Store in the fridge up to 4 days or freeze up to 3 months.
Vegan-Friendly: Naturally dairy-free and vegan.
Flavor Boost: Add curry powder, ginger, or coconut milk for a twist.
Meal Prep Tip: Roast extra squash and freeze the flesh for future soups.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Dish
- Method: Roasted & Blended
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210kcl
- Sugar: 9 g
- Sodium: 480mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: acorn squash soup, roasted squash soup, cozy fall soup, vegan soup, easy autumn dinner, creamy vegetable soup