Acorn squash soup brings together the natural sweetness of roasted winter squash with warming spices to create a velvety, satisfying bowl that tastes like autumn in a spoon. This hearty soup transforms the humble acorn squash into something truly special, with its beautiful orange color and smooth, creamy texture that doesn’t require any heavy cream. The roasting process caramelizes the squash’s natural sugars, creating deep, rich flavors that are enhanced by aromatic onions, garlic, and a touch of warming spices. Perfect for chilly evenings, this soup is both nourishing and comforting.
Serves: 4-6 people
What You Need
- 2 medium acorn squash (about 3 pounds total)
- 1 large yellow onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons maple syrup
- 2 tablespoons butter
Getting Your Oven Ready
Heat your oven to 400 degrees. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Preparing the Squash
Cut each acorn squash in half from top to bottom using a sharp knife. Scoop out all the seeds and stringy pulp from the center using a spoon. Brush the cut surfaces with 2 tablespoons of olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on your prepared baking sheet. Roast in the oven for 35-40 minutes, until the flesh is tender when pierced with a fork. The skin should give slightly when pressed.
Preparing Other Ingredients
While the squash roasts, peel and chop the onion into small pieces. Peel the garlic cloves and chop them finely. These will form the flavor base for your soup.
Building the Soup Base
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes, stirring occasionally, until it becomes soft and translucent. Add the chopped garlic and cook for another minute until it smells fragrant.
Add the ginger, cinnamon, and nutmeg to the pot. Stir everything together and cook for 30 seconds until the spices smell toasted and aromatic.
Combining Everything
Once the squash is done roasting, let it cool for a few minutes until you can handle it safely. Use a spoon to scoop all the flesh out of the skin. Discard the skins.
Add the roasted squash flesh to your pot with the onions and spices. Pour in the vegetable broth and bring everything to a gentle boil. Reduce the heat to low and let the soup simmer for 15 minutes to allow all the flavors to blend together.
Creating the Smooth Texture
Remove the pot from heat and let it cool slightly. Using an immersion blender, blend the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but make sure to let it cool first to avoid splattering.
Final Touches
Return the blended soup to the pot if you used a regular blender. Stir in the maple syrup, butter, salt, and pepper. Taste the soup and adjust the seasonings as needed. The soup should be sweet, savory, and warming all at once.
Serving Your Soup
Ladle the hot soup into bowls and serve immediately. This soup pairs beautifully with crusty bread, dinner rolls, or a simple green salad. You can garnish each bowl with a small swirl of cream, a sprinkle of toasted pumpkin seeds, or a pinch of extra cinnamon if desired.
Storage Tips
This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. When reheating, add a splash of broth or water if the soup has thickened too much. The flavors actually improve after a day, making it perfect for meal preparation or entertaining.
