There is something truly magical about this Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe that warms you up from the inside out and fills your kitchen with soul-soothing aromas. It’s a velvety blend of roasted acorn squash infused with just the right touch of bright lemon, fragrant nutmeg, and a subtle kick of spice, all finished with the nutty crunch of toasted pepitas. This recipe perfectly balances cozy fall flavors with fresh accents, making it an unforgettable, wholesome bowl of comfort that’s as beautiful as it is delicious.

Ingredients You’ll Need

The image shows ingredients arranged on a dark wood cutting board and white marbled surface. At the center, there is a halved yellow squash with seeds and soft texture visible in the middle. Around it are two whole green and yellow squashes, a whole onion with light brown skin, and three garlic cloves. A lemon half is placed near the bottom left corner beside fresh thyme sprigs and two bright orange carrots. There are small bowls with ground spices and red seasoning, a glass cup of broth with a handle, and a honey container. A sharp knife rests beside the squash on the cutting board, and a woman's hand is not visible. A folded dark blue cloth is nearby. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential to create the perfect harmony of taste, texture, and color in your Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe. Each one plays its part, from the golden roasted squash to the fresh brightness of lemon and the hint of warmth from spices.

2 medium acorn squash (about 3 pounds): The star of the show, roasting them caramelizes the natural sugars for rich sweetness.
3 garlic cloves (unpeeled): Roasting whole garlic mellows its flavor into a buttery, sweet undertone.
2 tablespoons extra-virgin olive oil (plus more for drizzling): Adds silkiness and depth to the soup base and enhances roasting.
1 large yellow onion (chopped): Provides a savory foundation with a subtle sweetness once cooked down.
2 medium carrots (chopped): Adds natural sweetness and vibrant color to brighten up the soup.
1 teaspoon sea salt (plus more for sprinkling): Elevates all the flavors without overpowering the dish.
¼ teaspoon nutmeg: A warming spice that pairs beautifully with squash’s earthy notes.
⅛ teaspoon cayenne pepper: Just a tiny bit for a gentle kick, bringing subtle heat without overwhelming.
4 cups vegetable broth: The liquid base that ties the ingredients together and keeps it light.
1 tablespoon fresh thyme leaves (plus more for garnish): Herbal, aromatic, and fresh, lifting the soup with green notes.
2 tablespoons fresh lemon juice: Adds a zingy brightness that cuts through the richness perfectly.
1 teaspoon maple syrup: Balances acidity with a gentle sweetness for harmony.
Freshly ground black pepper: Enhances the flavors with a little punch.
Pepitas (for garnish, optional): Toasted pumpkin seeds offer delightful crunch and nutty flavor.
Microgreens (for garnish, optional): Adds a fresh, delicate touch and vibrant green finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe

Step 1: Roast the Acorn Squash and Garlic

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Slice the squash in half and scoop out the seeds for a smooth soup texture. Drizzle the cut sides with olive oil and season with salt and pepper, then place cut side down to roast. Don’t forget to wrap your garlic cloves with a bit of oil and salt in foil and tuck them on the same tray — roasted garlic turns beautifully sweet and soft, adding depth to the soup.

Step 2: Prepare the Vegetables

While the squash roasts for around 35 to 45 minutes until fork-tender, chop your onion and carrots. These will form the fragrant, flavorful base of your soup. When the squash and garlic are done, allow them to cool so you can handle them safely. Peel the garlic cloves and scoop out the roasted squash flesh — only measure out the amount needed for this soup to keep it perfectly balanced.

Step 3: Sauté Aromatics and Combine Ingredients

Heat olive oil in a large pot or Dutch oven over medium heat. Gently cook the onions, carrots, and salt until softened to bring out their natural sweetness, about 5 to 8 minutes. Then stir in nutmeg, cayenne pepper, and freshly ground black pepper, adding warm, intriguing notes. Toss in the roasted squash, garlic, vegetable broth, and fresh thyme to build that soulful base for the soup. Let it all simmer together for 20 minutes to meld the flavors.

Step 4: Blend to Silky Perfection

Take the pot off heat and allow the soup to cool just slightly before transferring it to a blender. Add fresh lemon juice and maple syrup to brighten and balance the soup’s richness. Blend until completely smooth, working in batches if needed. Taste and adjust seasoning with salt and pepper for that perfectly harmonious flavor.

Step 5: Garnish and Serve

Portion your soup into bowls and finish each with a drizzle of olive oil, a sprinkle of fresh thyme leaves, crunchy toasted pepitas, and vibrant microgreens. These final touches add inviting color and texture, making each bowl as pretty as it is comforting.

How to Serve Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe

The image shows a white pot filled with thick, orange-yellow soup that has visible chunks of vegetables such as carrots and small pieces that look like cauliflower or potatoes evenly mixed in. The pot is placed on a white marbled surface with sprigs of fresh herbs nearby. Two black serving spoons with orange food remnants rest beside the pot, adding a natural and warm touch to the scene. A checkered blue-gray cloth is casually placed at the top right corner. The soup has a smooth yet chunky texture with hints of spices and vegetables throughout. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you can have fun and add your personal signature. Toss in toasted pepitas for a delightful crunch, fresh thyme leaves for a pop of herbal fragrance, and a little drizzle of extra virgin olive oil to lend richness. If you like a fresh, peppery bite, microgreens are an elegant flourish that brightens the presentation.

Side Dishes

This soup pairs beautifully with warm crusty bread or a crisp salad dressed lightly with lemon vinaigrette to echo the soup’s citrus notes. For a heartier meal, consider serving alongside roasted vegetables or a grilled cheese sandwich for that cozy extra indulgence.

Creative Ways to Present

For a festive touch, serve this Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe in mini pumpkin bowls or small cast iron pots to bring an autumnal flair to your table. Sprinkle edible flowers or add a swirl of coconut cream for extra visual appeal when you want to impress guests.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to four days in an airtight container. The flavors continue to develop, so it often tastes even better the next day, making it a perfect make-ahead option for busy weeks.

Freezing

To freeze, cool the soup completely and pour into freezer-safe containers or bags, leaving room for expansion. It freezes well for up to three months. Just thaw it slowly in the fridge overnight before reheating.

Reheating

Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much, add a splash of broth or water to bring it back to the perfect creamy consistency. Adjust seasoning after reheating to refresh the flavors.

FAQs

Can I use a different type of squash?

Absolutely! Butternut or kabocha squash work well too. Just remember that their sweetness and texture vary slightly, so you may want to adjust the seasoning and cooking times accordingly.

Is this recipe vegan and gluten-free?

Yes! All ingredients in this Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe are plant-based and naturally gluten-free, making it suitable for many dietary preferences.

What if I don’t have a blender?

If a blender isn’t an option, you can use an immersion blender directly in the pot to puree the soup. Just be careful with hot liquids and work in batches if necessary for smoothness.

Can I make this soup spicier?

Definitely! Increase the cayenne pepper slightly or add a pinch of smoked paprika or freshly grated ginger for an extra kick that complements the squash’s sweetness.

How do I toast pepitas perfectly?

Simply heat them in a dry skillet over medium heat, stirring frequently for about 3 to 5 minutes, until they start to pop and turn golden. Keep an eye on them—they can go from toasted to burnt quite quickly!

Final Thoughts

This Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe is one of those dishes that feels like a warm hug on a chilly day. It’s approachable, full of flavor, and carries the comfort of homemade goodness that everyone will appreciate. I can’t wait for you to embrace this recipe and make it your own because once you do, it will surely become a beloved staple in your kitchen.

Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe

Ingredients You’ll Need

How to Make Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe