This Creamy Acorn Squash and Maple Syrup Soup Recipe is a delightful blend of sweet and savory flavors, making it an ideal choice for fall or winter meals. The combination of roasted acorn squash and maple syrup creates a rich, velvety texture that is both comforting and satisfying.
This soup recipe is straightforward and requires minimal ingredients, allowing the natural sweetness of the squash to shine through. Perfect as a starter or a light meal, it can be easily customized with spices or toppings to enhance its flavor.
Delicious Acorn Squash Soup Recipe
This soup features roasted acorn squash blended with onions, garlic, and a touch of maple syrup for sweetness. It takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium acorn squash, halved and seeds removed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup maple syrup
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 cup heavy cream or coconut milk (optional)
- Chopped chives or parsley for garnish (optional)
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and place them cut-side down on a baking sheet. Roast for 25-30 minutes, or until tender.
- Sauté Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Combine Ingredients: Once the squash is roasted, scoop the flesh into the pot with the onions and garlic. Add the vegetable broth, maple syrup, salt, pepper, and cinnamon. Bring to a simmer.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches. If using, stir in the heavy cream or coconut milk for added creaminess.
- Serve: Ladle the soup into bowls and garnish with chopped chives or parsley if desired. Serve hot with crusty bread.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 36g
