There’s something about the crisp air of autumn that makes a bowl of creamy acorn squash soup feel like a warm hug on a chilly day. Picture this: the vibrant hues of falling leaves outside your window, and you’re inside, cozy with a blanket, savoring the rich, velvety goodness that is this soup. It’s like the culinary version of your favorite sweater—comforting, reliable, and just right for this season.
Steps
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut the acorn squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place the halves face down on the prepared baking sheet. Wrap the unpeeled garlic cloves in foil with a bit of olive oil and add to the baking sheet. Roast for 35 to 45 minutes until the squash is fork-tender.
- Once the squash is done, let it cool slightly. Peel the garlic cloves and discard the skins. Scoop out the squash flesh, measure 2½ cups, and reserve the rest for another use. Discard the squash skins.
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and salt. Cook, stirring occasionally, until softened, about 5 to 8 minutes. Stir in nutmeg, cayenne, and black pepper to taste.
- Add the roasted squash, garlic, vegetable broth, and fresh thyme to the pot. Stir everything together and let it simmer for 20 minutes, allowing the flavors to meld.
- Allow the soup to cool slightly, then transfer it to a blender. Add lemon juice and maple syrup, then blend until smooth. Work in batches if necessary. Adjust seasoning to taste.
- Serve the soup in bowls, drizzling with olive oil, and garnish with fresh thyme, pepitas, and microgreens if desired. Enjoy your warm, creamy acorn squash soup!
Ingredients
- 2 medium acorn squash (approximately 3 pounds)
- 3 garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil, plus additional for drizzling
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 1 teaspoon sea salt, plus extra for sprinkling
- ¼ teaspoon ground nutmeg
- ? teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 tablespoon fresh thyme leaves, plus more for garnishing
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- Freshly ground black pepper
- Pepitas, for optional garnish
- Microgreens, for optional garnish
FAQ
- Can I use a different type of squash if I don’t have acorn squash?
- Yes, if you don’t have acorn squash, you can substitute it with other types like butternut, kabocha, kuri, or buttercup squash. They all work well in this recipe.
- What can I do if the squash is too hard to cut?
- If you encounter a squash that is difficult to cut, try softening it first. You can do this by pricking it with a fork and microwaving it in 1-minute bursts or by roasting it in the oven for about 10 minutes until it softens enough to cut safely.
- How long does this acorn squash soup last in the fridge?
- This soup can be stored in the refrigerator for up to 4 days. In fact, the flavors tend to develop and improve after a day.
- Can I freeze this soup for later consumption?
- Absolutely, you can freeze this soup for up to 3 months. It’s a convenient option to have on hand for cold days.
- What are some suggested toppings for this soup?
- For a delightful contrast in texture, try adding crunchy toppings such as toasted pepitas or homemade croutons. Fresh garnishes like microgreens or chopped parsley also complement the soup nicely.
Tips
- Soften Tough Squash: If you find your squash difficult to cut, soften it by microwaving it in 1-minute increments or roasting it for about 10 minutes. This will make it much easier and safer to handle.
- Add Crunchy Toppings: Enhance the soup’s texture by adding crunchy toppings like toasted pepitas or homemade croutons. Fresh garnishes such as microgreens or chopped parsley can also add a burst of flavor.
- Flavor Improves Over Time: Consider making this soup a day ahead. The flavors deepen and improve after sitting overnight, making it taste even better the next day. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for future convenience.
Equipment
- Blender or Immersion Blender – For blending the soup until smooth.
- Dutch Oven or Large Pot – For sautéing the vegetables and simmering the soup.
- Baking Sheet – To roast the squash and garlic.
- Parchment Paper – To line the baking sheet for roasting.
