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Roasted Acorn Squash Soup with Thyme

This comforting roasted acorn squash soup combines the natural sweetness of squash with the warmth of garlic, carrots, and thyme for a delightful dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Seasonal
Calories: 105
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium acorn squash, about 3 pounds Heavy for its size with firm, unbroken skin.
  • 3 cloves garlic, unpeeled Wrap in foil during roasting.
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling For roasting and drizzling.
  • 1 large yellow onion, chopped Provides base flavor.
  • 2 medium carrots, chopped Adds sweetness.
  • 1 teaspoon sea salt, plus more for sprinkling Adjust to taste.
  • 1/4 teaspoon nutmeg Adds warmth.
  • 1/8 teaspoon cayenne pepper For gentle heat.
  • 4 cups vegetable broth Or chicken broth if not vegetarian.
  • 1 tablespoon fresh thyme leaves, plus more for garnish Enhances flavor.
  • 2 tablespoons fresh lemon juice Brightens flavor.
  • 1 teaspoon maple syrup Rounds out flavors.
  • Freshly ground black pepper to taste Adjust to preference.
  • Pepitas, for garnish, optional For topping.
  • Microgreens, for garnish, optional For topping.

Method
 

Preparation
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Halve the squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Place the halves cut side down on the baking sheet.
  3. Wrap the garlic in foil with a little oil and a pinch of salt, then add it to the pan.
  4. Roast for 35 to 45 minutes until a fork slides easily into the squash. Let everything cool until easy to handle.
Cooking
  1. Peel the roasted garlic and discard the papery skins. Scoop the squash flesh away from its skin and measure 2 1/2 cups. Set aside any extra squash for another use.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and salt. Cook for 5 to 8 minutes until the vegetables soften.
  3. Stir in the nutmeg, cayenne, and several grinds of black pepper.
  4. Add the measured squash, roasted garlic, vegetable broth, and thyme to the pot. Bring the mixture to a gentle simmer, then cook for 20 minutes, stirring occasionally.
Blending and Serving
  1. Let the soup cool slightly. Blend it with the lemon juice and maple syrup until smooth, working in batches if needed.
  2. Taste and adjust the salt, pepper, or lemon juice and adjust the texture with more broth if desired.
  3. Ladle the hot soup into bowls. Finish with a drizzle of olive oil and, if you like, thyme leaves, pepitas, and microgreens. Serve right away with bread or another favorite side.

Notes

Store in an airtight container for up to 4 days. Freeze for up to 3 months and reheat gently. Adjust sweetness with honey or omit sweetener altogether.