Description
A rich and comforting Acorn Squash Soup featuring roasted acorn squash and garlic, blended with aromatic spices, fresh thyme, and a hint of lemon and maple syrup for a balanced, flavorful finish. Perfectly smooth and garnished with pepitas and microgreens, this seasonal soup is ideal for a cozy meal.
Ingredients
Scale
Vegetables
- 2 medium acorn squash, about 3 pounds
- 3 garlic cloves, unpeeled
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
Seasonings & Spices
- 1 teaspoon sea salt, plus more for sprinkling
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- Freshly ground black pepper, to taste
- 1 tablespoon fresh thyme leaves, plus more for garnish
Liquids & Oils
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 cups vegetable broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
Optional Garnishes
- Pepitas
- Microgreens
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. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place them cut side down on the baking sheet.
- Prepare garlic for roasting: Wrap the unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place the foil packet on the baking sheet alongside the squash.
- Roast squash and garlic: Roast both the squash and garlic for 35 to 45 minutes, until the squash is tender when pierced with a fork. Remove from oven and allow to cool.
- Extract squash flesh and prepare for soup: Once cooled enough to handle, peel the roasted garlic cloves and discard the skins. Scoop out 2½ cups of the soft squash flesh; discard the skins and save any leftover squash for another use.
- Sauté aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and 1 teaspoon sea salt. Cook, stirring occasionally, for 5 to 8 minutes or until softened.
- Add spices and combine ingredients: Stir in nutmeg, cayenne pepper, and freshly ground black pepper. Then add the roasted squash flesh, peeled garlic, vegetable broth, and fresh thyme leaves. Bring to a simmer.
- Simmer the soup: Let the soup simmer, stirring occasionally, for 20 minutes to meld flavors.
- Blend the soup: Allow the soup to cool slightly. Transfer it in batches to a blender along with fresh lemon juice and maple syrup. Blend until completely smooth.
- Season and serve: Taste and adjust seasoning if needed. Portion the soup into bowls and garnish with a drizzle of olive oil, fresh thyme leaves, pepitas, and microgreens as desired.
Notes
- Roasting the squash and garlic enhances the natural sweetness and depth of flavor.
- Using a blender achieves a creamy, velvety texture without any cream or dairy.
- The cayenne pepper adds a subtle kick but can be omitted for a milder soup.
- Leftover roasted squash flesh can be frozen or used in salads or side dishes.
- For a vegan version, ensure the vegetable broth is vegan-friendly.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
