Acorn Squash Soup with Lemon, Nutmeg, and Toasted Pepitas Recipe
This comforting and flavorful Acorn Squash Soup combines the natural sweetness of roasted acorn squash with aromatic spices and fresh thyme to create a creamy, satisfying dish. Perfect for chilly days, this vegetarian soup is easy to prepare and features a harmonious blend of garlic, nutmeg, and a touch of cayenne for warmth. Garnished with pepitas and microgreens, it makes a beautiful and nourishing starter or light meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 2 medium acorn squash (about 3 pounds)
- 3 garlic cloves (unpeeled)
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
Soup Base
- 1 large yellow onion (chopped)
- 2 medium carrots (chopped)
- 1 teaspoon sea salt (plus more for sprinkling)
- ¼ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- Freshly ground black pepper
Garnishes (Optional)
- Pepitas
- Microgreens
Instructions
- Prepare Oven and Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Roast Squash and Garlic: Slice the acorn squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the halves cut side down on the prepared baking sheet. Wrap the unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place them on the baking sheet as well. Roast for 35 to 45 minutes or until the squash is fork-tender. Remove from the oven and let cool.
- Prepare Squash and Garlic for Soup: Once cool enough to handle, peel the garlic cloves discarding the papery skins. Scoop out 2½ cups of roasted squash flesh, discarding the skins. Reserve any extra squash for another use.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, chopped carrots, and 1 teaspoon salt. Cook while stirring occasionally for 5 to 8 minutes until the vegetables soften.
- Add Spices and Combine Ingredients: Stir in the nutmeg, cayenne pepper, and several grinds of freshly ground black pepper. Add the roasted squash flesh, peeled garlic cloves, vegetable broth, and fresh thyme leaves. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Transfer the soup in batches to a blender. Add the fresh lemon juice and maple syrup, then blend until smooth and creamy. Return to the pot if needed and adjust seasoning to taste.
- Serve and Garnish: Ladle the soup into bowls and drizzle with extra olive oil. Garnish with fresh thyme leaves, pepitas, and microgreens if desired. Serve warm and enjoy.
Notes
- To roast the squash evenly, make sure the halves are placed cut side down on the baking sheet.
- Saving extra roasted squash flesh is great for adding to salads, grain bowls, or even baking into breads.
- Adjust cayenne pepper quantity depending on your preferred spice level.
- For a vegan version, ensure the vegetable broth is free from animal products.
- If you don’t have a blender, use an immersion blender directly in the pot to puree the soup.
