Description
A simple, creamy soup made from roasted acorn squash sweetened with honey.
Ingredients
Scale
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1/4 cup honey
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with olive oil and drizzle with honey.
- Place the squash cut-side down on a baking sheet and roast for 40 to 50 minutes, or until tender.
- Let the squash cool slightly, then scoop the flesh out of the skins.
- In a large pot, sauté the onion in a little oil over medium heat until soft, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the roasted squash flesh and vegetable broth to the pot. Bring to a simmer.
- Use an immersion blender or carefully transfer the soup to a regular blender to blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, salt, and pepper. Heat through gently, but do not boil.
- Taste and adjust seasoning if needed.
Notes
- For a richer flavor, roast the squash with a pinch of cinnamon or nutmeg.
- If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
- For a dairy-free option, substitute the heavy cream with full-fat coconut milk.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 18
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 5
- Cholesterol: 18
Keywords: honey roasted acorn squash soup, acorn squash recipe, creamy squash soup, fall soup, vegetarian soup