Roasted Acorn Squash Soup with Maple Drizzle

Celebrate Fall with Roasted Acorn Squash Soup and a Touch of Maple

When the crisp air of autumn settles in, few things evoke the season’s spirit better than a velvety bowl of squash soup. This Roasted Acorn Squash Soup with Maple Drizzle brings together the natural sweetness of roasted acorn squash and the comforting warmth of fall spices, enhanced by a delicate drizzle of pure maple syrup.

Perfect for Thanksgiving starters, cozy dinners, or anytime you crave a nutritious and warming meal, this soup captures the essence of fall in every spoonful. Its creamy texture and subtle sweetness make it a family-friendly favorite, while its beautiful presentation adds a touch of elegance to any table.

Roasting the squash intensifies its flavors and caramelizes its sugars, creating a depth that’s hard to beat. Combined with a handful of carefully selected ingredients, this recipe is simple, wholesome, and packed with autumnal goodness.

Why Acorn Squash is the Star of This Soup

• Seasonal Favorite: Acorn squash is in peak season during fall, making it fresh, affordable, and flavorful.

• Natural Sweetness: Its mild, nutty sweetness pairs beautifully with maple syrup, spices, and herbs.

• Nutrient Dense: Rich in vitamins A and C, potassium, and fiber, acorn squash supports immunity and digestion.

• Versatile Texture: Roasting softens it to a creamy consistency perfect for pureed soups without needing heavy cream.

Ingredients for Roasted Acorn Squash Soup with Maple Drizzle

• 2 medium acorn squashes, halved and seeded

• 2 tablespoons olive oil

• Salt and freshly ground black pepper, to taste

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 medium carrot, peeled and chopped

• 1 medium apple (such as Fuji or Honeycrisp), peeled, cored, and chopped

• 4 cups vegetable broth (low sodium recommended)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger (optional)

• 1 tablespoon pure maple syrup, plus extra for drizzling

• Fresh thyme sprigs for garnish

• Coconut milk or plain yogurt (optional, for extra creaminess)

How to Make Roasted Acorn Squash Soup with Maple Drizzle

Step 1: Roast the Acorn Squash

Preheat your oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 40-50 minutes or until the flesh is tender and caramelized around the edges.

Once roasted, allow the squash to cool slightly. Scoop out the flesh and set it aside.

Step 2: Sauté Aromatics and Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and garlic. Cook for about 5-7 minutes until softened and fragrant.

Add the chopped apple and cook for another 2-3 minutes to soften slightly.

Step 3: Combine Ingredients and Simmer

Add the roasted acorn squash flesh to the pot. Pour in the vegetable broth and stir in cinnamon, nutmeg, and ginger (if using). Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15-20 minutes to allow flavors to meld.

Step 4: Blend Until Smooth

Use an immersion blender to puree the soup until silky and smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.

If desired, stir in a splash of coconut milk or plain yogurt for added creaminess.

Step 5: Add Maple Syrup and Season

Stir in 1 tablespoon of pure maple syrup and adjust salt and pepper to taste.

Step 6: Serve with a Maple Drizzle and Fresh Thyme

Ladle the soup into bowls and drizzle with a little extra maple syrup for a hint of sweet contrast. Garnish with fresh thyme sprigs.

Pro Tips for the Best Roasted Acorn Squash Soup

• Choose Firm, Heavy Squash: A fresh, firm acorn squash will yield sweeter, creamier flesh.

• Roast Squash Cut-Side Down: This promotes caramelization and prevents drying out.

• Use Fresh Spices: For maximum flavor, grind spices fresh or buy small quantities to keep potent.

• Apple Variety Matters: Sweeter apples like Fuji, Gala, or Honeycrisp balance the savory notes beautifully.

• Maple Syrup Quality: Use 100% pure maple syrup for authentic flavor, not pancake syrup.

• Adjust Thickness: Add more broth for a thinner soup or reduce broth for a thicker consistency.

• Add Heat: A pinch of cayenne or smoked paprika gives an exciting subtle warmth.

Nutritional Benefits of This Soup

• Vitamin A Rich: Acorn squash and carrots provide beta-carotene, essential for eye health and immunity.

• Fiber Boost: Apples and squash help digestion and promote fullness.

• Low Fat, Low Calorie: Ideal for a wholesome, guilt-free comfort meal.

• Antioxidants: Cinnamon and nutmeg add beneficial antioxidants and anti-inflammatory properties.

Frequently Asked Questions (FAQs)

Can I make this soup vegan and dairy-free?

Yes! This recipe is naturally vegan and dairy-free. Skip yogurt and use coconut milk or just broth for creaminess.

How long does the soup keep?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Can I freeze roasted acorn squash soup?

Absolutely. Cool the soup completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

What other winter squash can I use?

Kabocha, butternut, or delicata squash are excellent substitutes.

Can I prepare the squash ahead?

Yes. Roast the squash a day or two ahead and refrigerate until ready to make the soup.

Can I add protein?

For a heartier meal, add cooked lentils, chickpeas, or shredded cooked chicken (if not vegan).

Variations and Enhancements

• Spiced Pumpkin Twist: Substitute half the acorn squash with pumpkin for a different flavor profile.

• Nutty Garnish: Toasted pepitas or chopped walnuts add delightful crunch.

• Herbal Variations: Garnish with sage or rosemary instead of thyme.

• Creamier Soup: Stir in cashew cream or a swirl of heavy cream for richness.

• Savory Balance: Add a squeeze of lemon juice or apple cider vinegar for brightness.

Serving Suggestions for Roasted Acorn Squash Soup

• Pair with a warm crusty baguette or garlic bread to soak up every drop.

• Serve alongside a crisp fall salad with roasted beets, arugula, and walnuts.

• Add a simple grilled cheese sandwich for a cozy, kid-friendly meal.

• Drizzle with extra virgin olive oil and sprinkle with flaky sea salt for an elegant touch.

Why This Soup is the Ultimate Cozy Fall Comfort Food

Roasted Acorn Squash Soup with Maple Drizzle combines the best of fall’s flavors: the sweetness of roasted squash, the warmth of cozy spices, and the delicate touch of maple syrup. It’s creamy, nourishing, and easy to make, transforming humble ingredients into a dish worthy of holiday celebrations or quiet autumn evenings at home.

The slow roasting develops rich depth, while the maple drizzle adds a subtle complexity that elevates the soup beyond the ordinary. It’s a recipe that welcomes you with every spoonful — perfect for sharing and savoring.