Maple-Roasted Acorn Squash Soup—Our maple-roasted acorn squash soup is incredibly simple: diced acorn squash is roasted on a baking sheet with maple syrup and butter and then simmered and blended with fried shallot, garlic, and herbs. Acorn squash soup is sweet, smooth, and perfect for a weeknight dinner when you want to curl up with a cozy bowl. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the acorn squash soup recipe
- 2 whole acorn squash
- 1 tablespoon unsalted butter, cut into small cubes
- 1 tablespoon brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 1/2 teaspoon fresh ground black pepper
- 3 clove garlic, smashed with the flat of a knife blade and peeled
- 4 cups low-sodium vegetable stock
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1/4 cup grated parmesan + for serving
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
How To make the acorn squash soup:
1. Preheat your oven to 400ºF (200ºC). Peel the acorn squash using a sharp vegetable peeler; if necessary, use a paring knife for the difficult parts. Cut the acorn squash in half lengthwise; scoop out and discard the seeds with a large spoon. Cut the acorn squash into 1-inch cubes.
2. On a rimmed baking sheet lined with parchment paper, combine the acorn squash cubes with brown sugar, maple syrup, and 1/2 teaspoon kosher salt, and toss until well-coated. Spread on a single layer on the baking sheet. Speckle the acorn squash cubes with the diced butter.
3. Roast the acorn squash cubes in the oven until it is lightly browned and tender when pierced with a fork, 15 to 20 minutes. Toss halfway for even roasting.
4. In the meantime, melt butter and olive oil in a large Dutch oven over medium heat. Once the butter has melted, add the shallot, 1/2 teaspoon salt, and black pepper. Cook until the shallot begins to caramelize, about 6 minutes.
5. Pour 1/2 cup of the vegetable stock into the pan and stir to remove any brown bits that have stuck to the bottom of the pan. Reduce the heat to medium-low and add in the roasted acorn squash cubes, and garlic. Cook for 30 seconds, until the garlic is fragrant, then stir in the remaining vegetable stock.
6. Add the thyme bundle and bay leaf. Increase the heat and bring the soup to a simmer. Let simmer gently for 10-12 minutes, stirring periodically. Add more vegetable stock if you want your soup thinner.
7. Remove the thyme and bay leaf. Puree the soup until smooth with an immersion blender. Stir in Parmesan and adjust the seasoning if needed.
8. Serve the maple-roasted acorn squash soup hot with a sprinkle of additional Parmesan. Enjoy!
Photo credit: © Eatwell101.com
Tips for the roasted acorn squash soup recipe
- You can swap thyme and bay for sage if you like. Sage goes very well with the sweet, nutty flavor of acorn squash.
- Make the soup creamier by adding 1/4 cup heavy whipping cream.
How to keep the roasted acorn squash soup leftovers
You can keep any leftover soup in an airtight container stored in your refrigerator for up to 4 days. Reheat in a saucepan, pot, or in the microwave.
More acorn squash recipes you might like
- Baked Acorn Squash with Maple and Butter
- Caramelized Maple Acorn Squash Dessert
- Vegan Acorn Squash Curry Soup
- Roasted Acorn Squash Soup
Photo credit: © Eatwell101.com
