Creamy Honey Roasted Acorn Squash Soup
Creamy Honey Roasted Acorn Squash Soup is the ultimate comfort food for chilly days. This velvety, sweet, and savory soup features roasted acorn squash combined with honey and aromatic spices, creating a delightful dish that warms both your hands and your heart. Perfect as an appetizer or main course, it’s easy to prepare and sure to impress family and friends. Serve it alongside crusty bread for a cozy meal that brings warmth to your table.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium acorn squash (about 2 pounds)
- 2 tablespoons honey
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the acorn squash and remove the seeds.
- Place the squash cut-side up on a baking sheet lined with parchment paper. Drizzle with olive oil, honey, salt, and pepper. Roast for 40-50 minutes until tender.
- In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic until soft (about 5 minutes).
- Scoop the roasted squash flesh into the pot. Pour in vegetable broth and coconut milk; blend until smooth using an immersion blender.
- Adjust seasoning with salt or honey if needed; heat through on low until steaming.
- Serve hot in bowls or mugs, garnished with a drizzle of honey or toasted pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 10g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Substitute acorn squash with butternut squash for a different flavor profile. Add spices like nutmeg or cinnamon for extra warmth. For crunch, top with crispy bacon bits or pumpkin seeds.