Warm, sweet, and incredibly comforting, this Honey Roasted Acorn Squash Soup is the perfect way to embrace the fall season.
Made with caramelized squash, aromatic herbs, and just a touch of golden honey, this creamy soup is a cozy hug in a bowl.
Whether you’re preparing a simple weeknight meal or planning a holiday menu, this recipe delivers both flavor and nourishment in every spoonful.
Why You’ll Love Roasted Acorn Squash Soup with Honey
- Balanced sweet and savory flavor profile
- Naturally gluten-free and vegetarian
- Rich in vitamins A and C
- Simple ingredients with big flavor
- Perfect for meal prep, holidays, or chilly nights
Key Ingredients You’ll Need
You only need a handful of wholesome ingredients to make this soup shine. Each component contributes to the soup’s rich taste and creamy texture.
- Acorn Squash: Choose firm, heavy squash with smooth, deep green skin.
- Honey: Adds a warm sweetness; use raw or local honey for best flavor.
- Onion and Garlic: The flavor foundation of any great soup.
- Olive Oil or Butter: For roasting and sautéing aromatics.
- Fresh Thyme and Nutmeg: For earthy and aromatic depth.
- Vegetable or Chicken Broth: To blend the soup to your desired consistency.
- Cream or Coconut Milk (Optional): For added richness.
- Salt and Pepper: Essential for seasoning.
- Toppings: Think toasted pepitas, croutons, a drizzle of cream, or crispy sage leaves.
How to Roast Acorn Squash for Maximum Flavor
Roasting the squash is the key to developing the rich, caramelized flavor that makes this soup unforgettable.
Step-by-step:
- Preheat the oven to 400°F (200°C).
- Halve the acorn squash and scoop out the seeds.
- Brush the flesh with olive oil and season with salt and pepper.
- Place face-down on a parchment-lined baking sheet.
- Roast for 35–45 minutes, or until the flesh is tender and browned.
- Let cool slightly, then scoop out the flesh into a bowl.
The roasting brings out the squash’s natural sugars and enhances its creamy texture.
Step-by-Step Instructions for Making the Soup
Once your squash is roasted, the rest comes together quickly on the stovetop.
- Sauté aromatics.
In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and thyme, cooking for another minute. - Add roasted squash.
Scoop the flesh into the pot with the aromatics. Stir and cook for a couple of minutes to meld flavors. - Add broth and honey.
Pour in the broth until it just covers the squash. Add honey and a pinch of nutmeg. Stir and simmer for 10–15 minutes. - Blend until smooth.
Use an immersion blender directly in the pot, or transfer to a countertop blender in batches. Blend until silky smooth. - Adjust texture and season.
Add more broth or cream for desired consistency. Taste and season with salt and pepper. - Reheat and serve.
Warm the soup over low heat, ladle into bowls, and garnish as desired.
Variations and Add-Ins to Try
This soup is flexible and easy to adapt to different dietary needs and flavor preferences.
- Spicy Kick: Add red pepper flakes, ginger, or a pinch of cayenne.
- Maple Instead of Honey: For a deeper, smokier sweetness.
- Vegan Version: Use vegetable broth and coconut milk or cashew cream.
- Protein Boost: Top with roasted chickpeas, shredded chicken, or crispy tofu.
- Herb Swaps: Try sage or rosemary for a twist.
Storage, Reheating, and Freezing Tips
One of the best things about this soup is how well it stores. Make a big batch and enjoy it throughout the week.
- Fridge: Store in airtight containers for up to 5 days.
- Freezer: Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop, stirring occasionally. Add a splash of broth if needed to thin.
Serving Suggestions & What to Pair It With
Round out your meal with these simple pairings:
- Crusty Bread: Sourdough, garlic toast, or cornbread.
- Salads: Arugula salad with apple, kale and walnut salad, or spinach and goat cheese salad.
- Sandwiches: Grilled cheese, turkey panini, or hummus veggie wrap.
- Toppings: A swirl of cream, drizzle of honey, toasted seeds, or fresh herbs.
Recipe FAQ’s
Can I roast the squash ahead of time?
Yes. You can roast the squash up to 3 days in advance and refrigerate the flesh until ready to make the soup.
Can I use another type of squash?
Absolutely. Butternut squash and kabocha squash are excellent substitutes and work well with honey.
Can I make this soup vegan?
Yes! Use vegetable broth and replace the cream with coconut milk or cashew cream. Also, swap honey for maple syrup or agave nectar.
Creamy Honey Roasted Acorn Squash Soup
This Creamy Honey Roasted Acorn Squash Soup is a sweet and savory fall soup that captures the essence of seasonal comfort food. Roasted squash brings out deep caramelized notes, while honey adds a gentle floral sweetness. Blended to velvety perfection with sautéed aromatics and a splash of cream, this soup is both nourishing and indulgent.Ideal for cozy weeknight dinners or elegant holiday starters, it's simple to make, easy to customize, and guaranteed to warm you from the inside out.
Ingredients
For Roasting the Squash:
- 2 medium acorn squash halved and seeded
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme leaves or ½ tsp dried thyme
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth or chicken broth
- 2 tablespoons honey raw or pure
- Salt and pepper to taste
- ½ cup heavy cream or full-fat coconut milk optional, for creaminess
Optional Toppings:
- 2 tablespoons roasted pepitas pumpkin seeds
- 1 tablespoon honey for drizzling
- 2 tablespoons heavy cream or coconut cream swirl garnish
- Fresh thyme or crispy sage leaves garnish
Instructions
Step 1: Roast the Acorn Squash
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Cut the acorn squash in half and scoop out the seeds.
- Brush the flesh with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut side down on the baking sheet.
- Roast for 35-45 minutes, or until the flesh is tender and lightly caramelized.
- Remove from the oven and let cool slightly before scooping out the flesh.
Step 2: Sauté the Aromatics
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add diced onion and sauté for 4-5 minutes until translucent.
- Stir in the garlic, thyme, and nutmeg; cook for 1 minute until fragrant.
Step 3: Combine and Simmer
- Add the roasted squash flesh to the pot with the aromatics.
- Pour in the broth and stir to combine.
- Add honey and season with salt and pepper to taste.
- Bring the mixture to a simmer and let cook for 10-15 minutes.
Step 4: Blend the Soup
- Use an immersion blender to puree the soup directly in the pot until smooth.
- Alternatively, transfer in batches to a countertop blender and blend until creamy.
- If using, stir in the cream or coconut milk for extra richness.
Step 5: Adjust and Serve
- Adjust seasoning as needed (more salt, pepper, or honey).
- Reheat gently if needed, then ladle into bowls.
- Garnish with a drizzle of honey, toasted pepitas, and a swirl of cream.