Description
This Creamy Honey Roasted Acorn Squash Soup recipe is the ultimate comfort food for fall and winter. With roasted acorn squash, honey, and aromatic herbs, it’s a silky smooth soup perfect for cozy dinners. Great for vegetarians, gluten-free, and can be made dairy-free or vegan.
Ingredients
2 medium acorn squash
2 tablespoons olive oil
2 tablespoons honey
1 medium yellow onion, chopped
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
3 cups vegetable broth
1 cup heavy cream or full-fat coconut milk
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
Instructions
1. Preheat your oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and slice into wedges.
2. Place squash on a lined baking sheet, drizzle with olive oil and honey, and season with salt and pepper. Roast for 35–40 minutes until golden and tender.
3. In a large soup pot or Dutch oven, heat a splash of olive oil. Sauté chopped onion over medium heat until translucent, about 5 minutes.
4. Add garlic and thyme and cook for 1 more minute until fragrant.
5. Scoop roasted squash from the skin and add to the pot. Pour in the vegetable broth.
6. Use an immersion blender to puree until smooth, or transfer to a high-speed blender in batches.
7. Stir in heavy cream or coconut milk. Heat gently and season with more salt and pepper to taste. Simmer for 5 minutes.
8. Serve hot with a drizzle of cream, fresh thyme, or toasted seeds.
Notes
Roasting the squash with honey intensifies its sweetness and caramelizes beautifully.
For an ultra-smooth soup, strain through a fine mesh sieve after blending.
Coconut milk adds a subtle exotic flavor and makes the recipe vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 9g
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 35mg