Warm Maple and Acorn Squash Soup Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This Warm Maple and Acorn Squash Soup Recipe is a delightful blend of sweet and savory flavors, perfect for chilly days. The natural sweetness of acorn squash is enhanced by maple syrup, creating a comforting and nutritious dish.

The recipe is simple to follow and utilizes basic cooking techniques. It’s an excellent choice for a cozy dinner or as a starter for a festive meal.

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

2 medium acorn squashes, halved and seeds removed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup maple syrup
1 tablespoon olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 cup heavy cream or coconut milk (optional)
Chopped parsley for garnish (optional)

Instructions

Roast the Squash: Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet. Roast for 25-30 minutes, or until tender.
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant (about 5 minutes).
Blend the Soup: 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 nutmeg. Bring to a simmer and cook for 5 minutes.
Puree the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
Add Creaminess: If desired, stir in heavy cream or coconut milk for added richness. Heat gently without boiling.
Serve: Ladle the soup into bowls and garnish with chopped parsley if using. Serve warm.