Introduction

Roasted Acorn Squash Soup with Maple Drizzle is a velvety, comforting, and slightly sweet soup perfect for fall and winter. Roasting the acorn squash intensifies its natural sweetness and adds a rich, caramelized depth of flavor. Combined with aromatic onions, garlic, and warming spices, this soup is pure comfort in a bowl. A drizzle of maple syrup on top adds a hint of sweetness and a beautiful finishing touch, making it both cozy and elegant.

This soup is ideal as a starter for dinner parties, a light lunch, or a warming dinner on a chilly day. Its vibrant orange color, creamy texture, and balanced flavors make it visually appealing and satisfyingly flavorful.

Why I Love This Recipe

I love this recipe because it’s simple, wholesome, and incredibly flavorful. The roasting process enhances the natural sweetness of the acorn squash, and the combination of aromatic vegetables and spices creates a depth of flavor that’s both comforting and sophisticated. The maple drizzle adds a subtle sweetness that pairs perfectly with the earthy, nutty notes of the squash.

It’s also versatile and approachable. Whether you’re vegan, vegetarian, or simply love seasonal dishes, this soup is satisfying and healthy. Every spoonful is a warm, cozy experience that makes it my go-to soup during autumn and winter.

Why This is a Must-Try Dish

• Rich and flavorful: Roasting the squash intensifies its natural sweetness and flavor.
• Comforting and warming: Perfect for fall and winter meals.
• Healthy and wholesome: Packed with vitamins, fiber, and antioxidants.
• Elegant presentation: Maple drizzle adds visual appeal and a gourmet touch.
• Versatile: Can be made vegan, gluten-free, and suitable for various diets.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 60 minutes
• Servings: 4–6
• Calories: ~180 calories per serving
• Course: Appetizer / Soup / Main (light)
• Cuisine: American / Fall-inspired

Ingredients

For the Soup:

• 2 medium acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for non-vegetarian version)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger (optional)
• ½ cup coconut milk or heavy cream (optional, for creamier texture)

For the Maple Drizzle:

• 2 tablespoons pure maple syrup
• 1 teaspoon olive oil or melted butter (optional)

Cooking Directions

Roasting the Squash:

1. Preheat oven to 400°F (200°C).
2. Brush acorn squash halves with olive oil and season with salt and pepper.
3. Place squash cut-side down on a baking sheet lined with parchment paper.
4. Roast for 35–40 minutes until tender and caramelized.
5. Remove from oven and let cool slightly, then scoop out the flesh.

Making the Soup:

1. In a large pot, heat 2 tablespoons olive oil over medium heat.
2. Sauté chopped onion until translucent, about 5 minutes.
3. Add garlic and cook for another 1–2 minutes until fragrant.
4. Stir in roasted acorn squash flesh, cinnamon, nutmeg, and ginger.
5. Pour in vegetable broth and bring to a simmer.
6. Simmer for 10–15 minutes to allow flavors to meld.
7. Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
8. Stir in coconut milk or heavy cream if desired and adjust seasoning with salt and pepper.

Preparing Maple Drizzle:

1. In a small bowl, mix maple syrup with olive oil or melted butter for extra richness.
2. Drizzle over each serving of soup before serving.

Step-by-Step Preparation Method

1. Preheat oven to 400°F (200°C) and roast acorn squash halves for 35–40 minutes.
2. While roasting, chop onion and mince garlic.
3. Heat olive oil in a pot, sauté onion until soft.
4. Add garlic, cook 1–2 minutes.
5. Scoop roasted squash flesh and add to the pot with spices.
6. Pour in broth and simmer 10–15 minutes.
7. Blend soup until smooth using an immersion or regular blender.
8. Stir in coconut milk or cream, adjust seasoning.
9. Mix maple syrup and olive oil/butter for drizzle.
10. Serve soup hot with maple drizzle on top.

How to Serve

• Serve in bowls with a swirl of maple drizzle.
• Garnish with pumpkin seeds, fresh thyme, or a sprinkle of cinnamon for added visual appeal.
• Pair with crusty bread, garlic croutons, or a side salad for a complete meal.
• Ideal as a starter for holiday dinners or cozy family meals.

Recipe Tips

• Roast squash until deeply caramelized for richer flavor.
• For a smoother soup, strain after blending to remove any fibrous bits.
• Adjust spices to taste; add a pinch of cayenne for warmth.
• Coconut milk adds creaminess while keeping it vegan; heavy cream adds richness.
• Soup can be reheated gently on the stovetop; avoid boiling to preserve texture.

Variations

1. Spiced Variation: Add roasted red peppers or curry powder for a twist.
2. Vegan: Use coconut milk and vegetable broth, skip butter in maple drizzle.
3. Nutty: Top with toasted pecans or walnuts for crunch.
4. Smoky: Add a dash of smoked paprika for depth.
5. Creamier Soup: Stir in cream cheese or Greek yogurt before serving.

Freezing and Storage

• Refrigeration: Store soup in an airtight container for up to 4 days.
• Freezing: Cool completely and freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently.
• Maple drizzle: Add fresh when serving; do not freeze with the soup.

Special Equipment Needed

• Baking sheet and parchment paper for roasting squash
• Large pot for cooking soup
• Immersion blender or countertop blender
• Knife and cutting board
• Small bowl for maple drizzle

FAQ

Q1: Can I use other types of squash?
A: Yes, but acorn squash has a naturally sweet, nutty flavor ideal for this soup. Butternut or kabocha work well too.

Q2: Can I make this soup ahead of time?
A: Yes, prepare the soup, refrigerate, and reheat gently before serving. Add maple drizzle fresh.

Q3: Can I make it spicier?
A: Add a pinch of cayenne, chili powder, or ginger for warmth.

Q4: Can I skip the cream?
A: Yes, the soup is still flavorful and creamy from the roasted squash.

Q5: Can I use canned squash?
A: Fresh roasted squash gives the best flavor, but canned pumpkin or squash can be used in a pinch.

Conclusion

Roasted Acorn Squash Soup with Maple Drizzle is a cozy, flavorful, and visually stunning soup that balances sweetness, warmth, and creaminess. Perfect for fall and winter, it’s ideal as a starter, light meal, or holiday dish. With minimal ingredients and simple steps, this recipe is a must-try for anyone seeking a comforting, seasonal, and elegant soup.