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Acorn Squash Soup with Maple Syrup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 2 medium acorn squash, halved u0026 seeds removed
  • 2 tbsp olive oil or melted butter
  • Salt u0026 black pepper, to taste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • ½ cup coconut milk or heavy cream
  • 2–3 tbsp pure maple syrup
  • ½ tsp ground cinnamon
  • Pinch of nutmeg (optional)
  • Optional Garnishes
  • Extra maple syrup drizzle
  • Toasted pepitas (pumpkin seeds)
  • Crispy sage leaves
  • Cracked black pepper
  • Swirl of cream or yogurt

Instructions
 

  • Roast the Squash : Preheat oven to 400°F (200°C). Brush squash halves with oil, season with salt/pepper. Place cut side down on a baking sheet. Roast 35–45 minutes until tender.
  • Sauté Aromatics : Heat oil in a large pot. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute longer.
  • Scoop u0026 Add Squash : Scoop roasted squash out of the skin and add to the pot with onions.
  • Add Broth u0026 Simmer : Pour in broth, add cinnamon u0026 nutmeg. Simmer 10 minutes.
  • Blend Smooth : Use an immersion blender (or blend in batches) until silky smooth.
  • Add Cream u0026 Maple : Stir in coconut milk or cream and maple syrup. Adjust seasonings to taste.
  • Serve Warm : Garnish with pumpkin seeds, herbs, or a light maple drizzle.