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Cozy Acorn Squash Soup: 5-Ingredient Easy Fall Recipe

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A comforting, velvety acorn squash soup made with simple pantry staples, roasted for deep flavor, and finished with a sweet maple cream drizzle.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk
  • 2 tablespoons maple syrup
  • Salt and black pepper to taste
  • Optional garnish: toasted pumpkin seeds or chives

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 place cut-side down on the baking sheet.
  3. Roast squash for 40-50 minutes until tender and caramelized. Let cool, scoop out flesh, and chop into chunks.
  4. In a large soup pot, melt butter over medium heat. Sauté diced onion for 5-7 minutes until soft and translucent.
  5. Add roasted squash chunks and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Blend the soup until smooth using an immersion blender or countertop blender. Stir in heavy cream or coconut milk.
  7. Season with salt and pepper to taste.
  8. Whisk maple syrup with a splash of cream to create the drizzle.
  9. Serve hot, drizzled with maple cream and garnished with pumpkin seeds or chives.

Notes

Roasting the squash concentrates flavor and prevents a watery soup. Watch onions carefully to avoid burning. If soup is too thick, add more broth; if too thin, simmer longer. Ensure vegetable broth and maple syrup are certified gluten-free if needed.

Nutrition

Keywords: acorn squash soup, fall recipe, comfort food, maple cream, vegetarian soup, gluten-free, easy dinner

Find it online: https://islatable.com/cozy-acorn-squash-soup-5-ingredient-easy-fall-recipe/