Name: Creamy Honey Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium acorn squash, halved and seeded; 2 tablespoons olive oil (for roasting); ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil or butter (for soup); 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme; ¼ teaspoon ground nutmeg; 3 cups vegetable broth; 2 tablespoons honey; Salt and pepper to taste; ½ cup heavy cream or full-fat coconut milk (optional); Optional toppings: roasted pepitas, honey drizzle, cream or coconut cream swirl, fresh thyme, crispy sage leaves

Description

This creamy honey roasted acorn squash soup blends caramelized squash with savory aromatics and a touch of honey, creating a silky, comforting bowl of fall flavor. It’s simple, nourishing, and perfect for cozy evenings.

Ingredients

2 medium acorn squash, halved and seeded
2 tablespoons olive oil (for roasting)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or butter (for soup)
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
¼ teaspoon ground nutmeg
3 cups vegetable broth
2 tablespoons honey
Salt and pepper to taste
½ cup heavy cream or full-fat coconut milk (optional)
Optional toppings: roasted pepitas, honey drizzle, cream or coconut cream swirl, fresh thyme, crispy sage leaves

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Instructions

Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt and pepper, and place cut side down on a lined baking sheet. Roast for 35–45 minutes, until tender and caramelized.
Let squash cool slightly, then scoop out the flesh and set aside.
In a large pot, heat olive oil or butter over medium heat. Add diced onion and cook for 4–5 minutes until translucent.
Stir in garlic, thyme, and nutmeg, cooking for 1 minute until fragrant.
Add roasted squash, vegetable broth, and honey. Bring to a gentle simmer and cook for 10–15 minutes to blend flavors.
Use an immersion blender or countertop blender to blend the soup until smooth.
Stir in cream or coconut milk if using. Season to taste with additional salt, pepper, or honey as needed. Reheat gently before serving.

Notes

Add a pinch of cayenne or red pepper flakes for heat.
Swap honey for maple syrup for a smoky sweetness.
Use coconut milk for a dairy-free version.
Change up herbs with sage or rosemary for variation.
Soup freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasted & Blended
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 8g
Sodium: 420mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 3g
Cholesterol: 20mg