Creamy Honey Roasted Acorn Squash Soup
This Creamy Honey Roasted Acorn Squash Soup is a cozy, velvety fall soup with the perfect balance of sweet and savory flavors. Roasted acorn squash blended with honey, garlic, and a touch of cream creates a smooth, rich texture that’s both nourishing and comforting. Perfect as a starter or light meal it’s autumn in a bowl!
Ingredients
- Acorn Squash 2 medium: The star of the soup. Roasting it makes it soft and sweet.
- Honey 2 tablespoons: Adds a natural sweetness and helps caramelize the squash.
- Olive Oil 2 tablespoons: For roasting and cooking the onions.
- Onion 1 large, chopped: Builds flavor and balance.
- Garlic 2 cloves, minced: Adds aroma and depth.
- Vegetable or Chicken Broth 3 cups: Gives the soup body.
- Heavy Cream or Coconut Milk ½ cup: Makes it smooth and creamy.
- Salt and Pepper to taste: For balance.
- Thyme or Sage optional: Adds an earthy note.
Optional toppings:
- A drizzle of cream
- Toasted pumpkin seeds
- A few drops of honey
Instructions
1. Roast the Squash
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half and scoop out the seeds.
- Brush the inside with olive oil and honey. Sprinkle with salt and pepper.
- Place the halves face-down on a baking sheet lined with parchment paper.
- Roast for about 35 to 40 minutes, or until the flesh is soft when pierced with a fork.
2. Cook the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until it turns soft and golden.
- Stir in the minced garlic and cook for another 30 seconds. Don’t let it burn.
3. Blend the Soup
- Scoop the roasted squash flesh into the pot with the onions.
- Pour in the broth and add honey, herbs, and a little salt.
- Bring to a simmer for 5 minutes.
- Blend everything until smooth using an immersion blender. You can also use a regular blender (in batches).
4. Add Cream and Adjust
- Stir in the cream or coconut milk.
- Taste and adjust seasoning. You might need a pinch more salt or a drizzle of honey.
- Warm it gently but don’t let it boil.
5. Serve
- Pour into bowls and garnish with a swirl of cream or roasted seeds.
- Serve hot with crusty bread or a simple salad.
Video
Notes
📝 Notes
- Roast acorn squash with honey for a deep, caramelized flavor.
- Use vegetable broth for a vegetarian option or chicken broth for richness.
- Add a touch of cream or coconut milk for silky smooth texture.
- Blend until velvety; strain for an extra-luxurious finish if desired.
- Season with nutmeg or cinnamon for a warm autumn twist.
- Top with roasted pumpkin seeds, a drizzle of honey, or a swirl of cream.
- Store in the fridge up to 4 days; reheat gently over low heat.
- Freeze in portions up to 2 months for quick, cozy meals later.
🍽️ Nutrition Facts (Per Serving)
Calories: 260Carbohydrates: 33g
Fiber: 5g
Sugars: 13g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 520mg
Potassium: 750mg
Calcium: 110mg
Iron: 1.2mg