Acorn Squash Soup with Maple Drizzle

Introduction

Acorn Squash Soup with Maple Drizzle is a warm, velvety, and slightly sweet soup that highlights the natural earthy flavor of roasted acorn squash, elevated with a hint of maple syrup. The drizzle of maple not only enhances the sweetness but also adds a touch of elegance that makes this soup perfect for both casual weeknight dinners and holiday gatherings. It’s cozy, nourishing, and beautiful to serve.

Why I Love This Recipe

I love this recipe because it perfectly balances savory and sweet in a way that feels comforting yet sophisticated. The acorn squash has a naturally nutty and slightly sweet taste, and roasting it brings out deep caramelized flavors. The touch of maple drizzle at the end creates a contrast that feels indulgent without being heavy. It’s wholesome, light, and elegant — a soup I can enjoy as a healthy lunch, a festive starter, or even as part of a dinner party menu.

Why It’s a Must-Try Dish

• Seasonal Comfort – celebrates the best of autumn produce.
• Flavorful but Light – creamy without being overly rich.
• Beautiful Presentation – the maple drizzle adds a gourmet touch.
• Nutritious – acorn squash is packed with fiber, vitamin C, and potassium.
• Easy to Customize – can be made vegan, dairy-free, or spiced to taste.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 4–6 bowls
• Calories per Serving: ~220–260 kcal
• Cuisine: American, Seasonal
• Course: Soup, Starter, Main

Ingredients

Main Ingredients

• 2 medium acorn squash, halved and seeds removed
• 2 tablespoons olive oil (for roasting)
• Salt and black pepper, to taste
• 1 tablespoon butter or olive oil (for soup base)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup heavy cream or coconut milk (optional, for creaminess)

For Maple Drizzle

• 2 tablespoons pure maple syrup
• 1 teaspoon olive oil or melted butter

Garnish (Optional)

• Fresh thyme or rosemary
• Toasted pumpkin seeds (pepitas)
• A swirl of cream or yogurt

Simple Cooking Directions

1. Roast acorn squash until tender.
2. Sauté onion and garlic.
3. Scoop roasted squash into the pot with broth and spices.
4. Blend until creamy.
5. Finish with cream (optional) and drizzle with maple syrup before serving.

Step-by-Step Preparation Method

Step 1: Roast the Squash

• Preheat oven to 400°F (200°C).
• Brush acorn squash halves with olive oil, season with salt and pepper.
• Place cut-side down on a baking sheet and roast for 35–40 minutes, until tender.

Step 2: Prepare the Soup Base

• In a large pot, heat butter/olive oil over medium heat.
• Add onion and sauté until soft (5 minutes).
• Add garlic and cook for another minute.

Step 3: Build the Soup

• Scoop roasted squash flesh into the pot.
• Add broth, cinnamon, and nutmeg.
• Simmer for 10 minutes to allow flavors to meld.

Step 4: Blend Until Smooth

• Use an immersion blender to puree until creamy, or transfer to a blender in batches.

Step 5: Finish the Soup

• Stir in cream or coconut milk (if using).
• Taste and adjust seasoning.

Step 6: Prepare Maple Drizzle

• Mix maple syrup with a little olive oil or melted butter.
• Drizzle over each serving before serving.

How to Serve

• Ladle into bowls and finish with the maple drizzle.
• Garnish with thyme, pumpkin seeds, or a swirl of cream.
• Serve with crusty bread, cornbread, or a light salad.

Additional Recipe Tips

• Make it vegan: Use coconut milk instead of cream.
• Boost flavor: Roast squash with garlic cloves for deeper taste.
• Thin consistency: Add more broth if soup feels too thick.
• Maple balance: Use sparingly — too much can overpower the soup.

Variations

• Spiced Acorn Squash Soup: Add curry powder or cayenne for a kick.
• Apple-Acorn Squash Soup: Add 1 chopped apple during cooking for sweetness.
• Ginger Twist: Add 1 teaspoon fresh grated ginger for brightness.
• Smoky Flavor: Stir in smoked paprika or roasted red peppers.

Freezing and Storage

• Refrigerator: Store in airtight container for up to 4 days.
• Freezer: Freeze without the cream for up to 3 months. Add cream after reheating.
• Reheating: Warm gently on stovetop over medium-low heat.

Special Equipment Needed

• Large baking sheet (for roasting squash)
• Soup pot or Dutch oven
• Immersion blender or countertop blender
• Ladle for serving

Conclusion

Acorn Squash Soup with Maple Drizzle is a warm, elegant, and nourishing dish that perfectly embodies the flavors of fall. Its creamy texture, subtle spice, and touch of maple sweetness make it a delightful starter or a cozy main course. Whether you’re serving it for a holiday dinner or enjoying it as a weeknight meal, this recipe is a comforting yet refined dish that will become a seasonal favorite.

Print Recipe

Acorn Squash Soup with Maple Drizzle

Author: Emily Clark Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4 Calories: 260 kcal

Description

Acorn Squash Soup with Maple Drizzle is a warm, velvety, and slightly sweet soup that highlights the natural earthy flavor of roasted acorn squash, elevated with a hint of maple syrup.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 medium acorn squash, halved and seeds removed
• 2 tablespoons olive oil (for roasting)
• Salt and black pepper, to taste
• 1 tablespoon butter or olive oil (for soup base)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup heavy cream or coconut milk (optional, for creaminess)

For Maple Drizzle

• 2 tablespoons pure maple syrup
• 1 teaspoon olive oil or melted butter

Garnish (Optional)

• Fresh thyme or rosemary
• Toasted pumpkin seeds (pepitas)
• A swirl of cream or yogurt

Instructions

1. Step 1: Roast the Squash : Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, until tender.
2. Step 2: Prepare the Soup Base : In a large pot, heat butter/olive oil over medium heat. Add onion and sauté until soft (5 minutes). Add garlic and cook for another minute.
3. Step 3: Build the Soup : Scoop roasted squash flesh into the pot. Add broth, cinnamon, and nutmeg. Simmer for 10 minutes to allow flavors to meld.
4. Step 4: Blend Until Smooth : Use an immersion blender to puree until creamy, or transfer to a blender in batches.
5. Step 5: Finish the Soup : Stir in cream or coconut milk (if using). Taste and adjust seasoning.
6. Step 6: Prepare Maple Drizzle : Mix maple syrup with a little olive oil or melted butter. Drizzle over each serving before serving.

Keywords: Acorn Squash Soup with Maple Drizzle