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Honey Roasted Acorn Squash Soup

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 Servings
Calories 250 kcal

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.
Keyword Honey Roasted Acorn Squash Soup