Description
Creamy Honey Roasted Acorn Squash Soup is a delightful fall favorite that combines the sweetness of caramelized acorn squash with a touch of honey and spices. This velvety soup is perfect for cozy evenings and gatherings, offering a rich flavor profile that’s both comforting and nourishing. Simple to prepare, this dish will surely become a staple in your kitchen, warming hearts and filling bellies with every spoonful.
Ingredients
Scale
- 2 medium acorn squash (about 3 lbs total)
- 2 tbsp extra virgin olive oil
- 1/4 cup honey
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve each acorn squash and remove seeds. Drizzle with olive oil and honey; place cut-side down on a parchment-lined baking sheet.
- Roast for 30-35 minutes until tender and caramelized.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant.
- Scoop roasted squash flesh into the pot, add vegetable broth and coconut milk, stirring to combine. Simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender in batches. Adjust seasoning with cinnamon, salt, and pepper.
- Serve warm, garnished with additional honey or toasted pumpkin seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 12g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg