Description
This Creamy Honey Roasted Acorn Squash Soup is a silky, comforting bowl of fall flavor. Roasted acorn squash is blended with aromatic garlic, onions, and a swirl of cream or coconut milk for a rich, satisfying texture. It’s naturally gluten-free, easy to make vegetarian or dairy-free, and perfect for cozy nights or elegant starters.
Ingredients
2 medium acorn squash
2 tablespoons honey
3 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
1 cup heavy cream (or coconut cream)
1 teaspoon fresh thyme leaves
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut acorn squash in half, remove seeds, and quarter each half.
3. Place squash on the sheet, drizzle with 2 tablespoons olive oil and honey, then season with salt and pepper.
4. Roast for 35–40 minutes until squash is tender and caramelized at the edges.
5. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Sauté chopped onion for 5 minutes until soft.
6. Add garlic and cook for 1 more minute until fragrant.
7. Scoop roasted squash flesh into the pot. Add vegetable broth and bring to a simmer. Cook for 10 minutes.
8. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
9. Stir in heavy cream and thyme. Simmer for 5 more minutes on low.
10. Taste and adjust with more salt and pepper if needed.
11. Serve warm with garnishes like cream swirls, pepitas, or crusty bread.
Notes
Roast squash ahead and refrigerate the flesh for up to 3 days to save time.
For a dairy-free version, swap heavy cream with full-fat coconut milk.
Add a pinch of cayenne or swirl of chili oil for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 8g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg