Acorn Squash Soup
Velvety roasted acorn squash soup with thyme, nutmeg, and a pinch of cayenne — naturally creamy with nothing but squash doing the work.
Overview
Ingredients
Equipment
- Baking sheet
- Large pot
- Blender
Method
Roast the squash
Roast halved squash and wrapped garlic at 400°F for 35–45 minutes.
Scoop the flesh
Scoop out 2 1/2 cups squash flesh.
Cook the aromatics
Cook onion and carrots in olive oil for 5–8 minutes.
Add the spices
Add nutmeg and cayenne.
Simmer
Add squash, roasted garlic, broth, and thyme and simmer for 20 minutes.
Blend
Blend with lemon juice and maple syrup until completely smooth.
Tips
Nutrition
Storage
Frequently asked
Can I use another squash?+
Butternut or delicata work — the flavor shifts slightly but the method is identical.
How do I cut an acorn squash safely?+
Trim a sliver off the bottom so it sits flat, then rock the knife down through the stem end.
Can I make it ahead?+
Yes — it's a great make-ahead soup; hold the lemon and maple until reheating if you prefer the brightest finish.
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