Name: Acorn Squash Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium acorn squash (about 1 kg); 3 garlic cloves, unpeeled; 2 tablespoons (30 ml) vegetable oil, plus more for drizzling; 1 large yellow onion, chopped; 2 medium carrots, chopped; 1 teaspoon (5 ml) sea salt, plus more for sprinkling; 1/4 teaspoon (1 ml) nutmeg; 1/8 teaspoon (1 ml) cayenne pepper; 4 cups (960 ml) vegetable broth; 1 tablespoon (15 ml) fresh thyme leaves, plus more for garnish; 2 tablespoons (30 ml) fresh lemon juice; 1 teaspoon (5 ml) maple syrup; Freshly ground black pepper; Pepitas, for garnish, optional; Microgreens, for garnish, optional

Description

Learn how to make a delicious and comforting acorn squash soup with this easy recipe. Perfect for cozy nights in or special occasions.

Ingredients

Scale

2 medium acorn squash (about 1 kg)
3 garlic cloves, unpeeled
2 tablespoons (30 ml) vegetable oil, plus more for drizzling
1 large yellow onion, chopped
2 medium carrots, chopped
1 teaspoon (5 ml) sea salt, plus more for sprinkling
1/4 teaspoon (1 ml) nutmeg
1/8 teaspoon (1 ml) cayenne pepper
4 cups (960 ml) vegetable broth
1 tablespoon (15 ml) fresh thyme leaves, plus more for garnish
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 ml) maple syrup
Freshly ground black pepper
Pepitas, for garnish, optional
Microgreens, for garnish, optional

Instructions

Set the oven to 400°F and cover a baking tray with parchment.
Cut the squash lengthwise and remove the seeds. Brush the squash with vegetable oil, season with salt and pepper, and place them face down on the tray. Wrap the garlic cloves in foil with a splash of oil and a pinch of salt, then place them on the tray as well. Bake until the squash is fork-tender, about 35 to 45 minutes. Let it cool after removing it from the oven.
Once cooled, peel the garlic and discard the skins. Scoop out 2½ cups of the squash flesh, discarding the skins and saving any extra for another use.
Warm the vegetable oil in a large pot over medium heat. Add the chopped onion, carrots, and salt, stirring occasionally, until they soften, about 5 to 8 minutes. Mix in the nutmeg, cayenne, and a few turns of freshly ground pepper. Add the roasted squash, garlic, broth, and thyme leaves, and let the mixture simmer, stirring from time to time, for 20 minutes.
Allow the soup to cool a bit, then blend it with lemon juice and maple syrup until smooth, working in batches if needed. Adjust seasoning as desired.
Serve the soup in bowls, garnishing with a splash of oil, thyme leaves, pepitas, and microgreens if desired.

Notes

Enhance flavor by roasting squash and garlic until caramelized for a richer taste.
Add a splash of coconut milk for a creamier texture before blending.
Drizzle extra maple syrup for a touch of sweetness and balance.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Calories: 250
Fat: 12g
Protein: 4g

Keywords: acorn squash soup, roasted garlic, vegetable broth, creamy texture, healthy recipe