Description
This creamy and flavorful Acorn Squash Soup features roasted acorn squash and garlic blended with aromatic herbs, spices, and fresh vegetables. Perfectly balanced with lemon juice and maple syrup, it offers a comforting and nutritious meal ideal for fall and winter seasons.
Ingredients
Scale
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
- Pepitas, for garnish, optional
- Microgreens, for garnish, optional
Instructions
- Preheat and Prepare Squash and Garlic: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap the garlic cloves in foil with a drizzle of oil and a pinch of salt and place alongside the squash. Roast for 35 to 45 minutes until the squash is tender.
- Cool and Scoop Squash Flesh: Remove squash and garlic from the oven and allow to cool enough to handle. Peel the garlic cloves, discarding the paper, and scoop out 2½ cups of soft squash flesh from the skins. Save any remaining squash for another use.
- Sauté Aromatics: Heat 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 are softened.
- Add Spices and Roasted Ingredients: Stir in nutmeg, cayenne pepper, and freshly ground black pepper. Then add the roasted squash, peeled garlic cloves, vegetable broth, and fresh thyme leaves. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
- Blend Soup: Allow the soup to cool slightly to avoid splatters, then transfer in batches to a blender. Add fresh lemon juice and maple syrup. Blend until smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Portion the soup into bowls and drizzle with extra virgin olive oil. Garnish with fresh thyme leaves, pepitas, and microgreens if desired. Serve warm and enjoy.
Notes
- For extra smoky flavor, try roasting the squash a bit longer until caramelized.
- If you prefer a thinner consistency, add more vegetable broth when blending.
- This soup can be prepared a day ahead and stored in the refrigerator; reheat gently before serving.
- Leftover squash flesh can be used in salads, muffins, or as a side dish.
- Use a high-powered blender for the creamiest texture.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
