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Roasted Acorn Squash Soup: Easy, Healthy, Delicious

Roasted Acorn Squash Soup in a rustic bowl with pepitas
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Silky, cozy, and naturally dairy-free, this roasted acorn squash soup layers caramelized squash, mellow roasted garlic, thyme, and a bright finish of lemon. Perfect for fall nights, holiday starters, or easy meal prep.

Ingredients

Scale
  • 2 medium acorn squash, halved and seeded
  • 3 cloves garlic, unpeeled
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 carrots, chopped
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium vegetable broth, divided
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon pure maple syrup
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper, to taste
  • 1/2 cup unsweetened coconut milk (optional, for extra creaminess)
  • Toasted pepitas or chopped herbs, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Halve acorn squash, scoop out seeds, and rub cut sides with 1 tablespoon olive oil. Season with salt and pepper. Place cut-side down on sheet.

2. Wrap garlic cloves in foil with a few drops of olive oil. Place on the same sheet. Roast squash and garlic for 35–45 minutes, until squash is tender and caramelized.

3. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots with a pinch of salt. Cook 8–10 minutes until softened and fragrant.

4. Stir in nutmeg and cayenne. Cook 30 seconds to bloom spices.

5. Scoop roasted squash flesh from skins and add to pot. Squeeze roasted garlic into pot. Add thyme and 3 cups vegetable broth. Stir to combine.

6. Bring to a gentle simmer and cook 15–20 minutes to meld flavors.

7. Remove from heat. Blend with immersion blender until smooth (or blend carefully in batches). Add some of the remaining broth to adjust consistency.

8. Stir in maple syrup and lemon juice. Adjust seasoning with salt and black pepper. For extra creaminess, stir in coconut milk and warm gently.

9. Ladle into bowls and garnish with pepitas or herbs. Serve hot.

Notes

Use delicata or kabocha squash as alternatives to acorn squash.

Stirring in coconut milk makes the soup rich and creamy without dairy.

For meal prep, store in the fridge up to 4 days or freeze for up to 2 months.

Add roasted apple or pear for a subtle sweetness twist.

Find it online: https://cookingwithramsay.com/roasted-acorn-squash-soup/