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Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

This roasted acorn squash soup has caramelized squash blended with veggies and cream for a sweet, savory fall favorite. It looks fancy but comes together easily for cozy dinners or holiday gatherings with your family.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6
Calories 185 kcal

Ingredients
  

For the Roasted Squash:

  • 2 medium acorn squash (4 pounds total, halved and seeded)
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • ⅛ teaspoon black pepper

For the Soup:

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth or vegetable broth
  • 1 tablespoon fresh thyme leaves
  • ½ cup half and half
  • 1½ teaspoons sea salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 1-2 tablespoons maple syrup optional

Instructions
 

  • Prepare the squash for roasting: Turn your oven to 425°F (218°C) and put your halved acorn squash cut-side up on a baking sheet lined with parchment paper. Drizzle 2 tablespoons olive oil over them, then sprinkle ½ teaspoon salt and ⅛ teaspoon pepper on top.
  • Roast the squash until tender: Flip those squash halves over so the cut side faces down on your baking sheet. Roast for 30-40 minutes until they're super soft when you poke them with a fork. The skin should look a bit wrinkled when they're ready!
  • Sauté aromatic vegetables: While your squash is roasting away, heat 1 tablespoon olive oil in your Dutch oven on medium heat. Add 1 chopped onion, 2 chopped carrots, and 3 minced garlic cloves. Cook them for 5 minutes until they smell amazing and start turning brown.
  • Combine squash with broth: Grab a spoon and scoop out all that roasted squash flesh, then toss the skin in the trash. Add the squash pieces to your pot along with 4 cups chicken broth and 1 tablespoon fresh thyme leaves. Give everything a good stir!
  • Simmer soup to develop flavors: Turn the heat up to high and let everything come to a boil. Then turn it down to medium-low, put the lid on your pot, and let it simmer for 10 minutes so all those flavors get to know each other.
  • Blend to creamy perfection: Pour ½ cup half and half into the pot, then grab your immersion blender and blend until it's totally smooth and creamy. Add 1½ teaspoons salt and ¼ teaspoon pepper to taste. Want it sweeter? Blend in 1-2 tablespoons maple syrup until it tastes just right!

Notes

  • Roast your acorn squash until it's extra tender with wrinkled skin. This makes scooping out the flesh super easy and helps your soup blend up perfectly smooth!
  • If your squash isn't done roasting when the veggies finish cooking, just add a splash of broth and take the pot off the heat so nothing burns.
  • Check really carefully when you scoop out the squash flesh. Any bits of skin that sneak in will mess up that smooth, creamy texture you're going for!
  • Your soup looking too thick? Add broth in small splashes – about ¼ to ½ cup at a time. Blend after each addition until it's just right.
  • Keep leftover soup in a container with a lid in your fridge for up to 3-4 days. You can also freeze it for up to 3 months!