Roasted Acorn Squash Soup (Maple & Thyme!)

This Roasted Acorn Squash Soup is like a warm hug in a bowl, full of comforting fall fragrances! It features sweet, roasted acorn squash blended into a creamy, savory soup flavored with maple syrup, fresh thyme, garlic, and a touch of Parmesan cheese. I absolutely love the deep, caramelized flavor you get from roasting the squash first – it takes this Acorn Squash Soup to a whole new level. While acorn squash often reminds me of autumn, it stores well, making this delicious soup a wonderful treat even on a cooler spring day like today, April 12, 2025!

Why You’ll Love This Acorn Squash Soup

• Deep Roasted Flavor: Roasting the acorn squash with maple and brown sugar before blending creates a rich, caramelized sweetness.
• Creamy and Comforting: A smooth, velvety texture that’s incredibly satisfying.
• Flavorful Aromatics: Garlic, shallots, thyme, and bay leaves build a delicious flavor base.
• Easy to Make: Simple steps involving roasting and simmering.
• Healthy & Vegetarian: Packed with nutritious squash and vegetables (use vegetable stock for fully vegetarian).

Ingredients for Acorn Squash Soup

Here’s what you’ll need to make this comforting and flavorful soup. The full list with measurements is in the recipe card below.

Roasted Squash

• Whole acorn squash (Vegetable)
• Unsalted butter, cut into small cubes (Fat)
• Brown sugar (Sweetener)
• Maple syrup (Sweetener)
• Kosher salt (Seasoning)

Soup Base

• Olive oil (Oil)
• Shallot, thinly sliced (Vegetable)
• Garlic cloves, smashed and peeled (Aromatic)
• Low-sodium vegetable stock (Liquid)
• Fresh thyme sprigs (Herb)
• Bay leaf (Herb)
• Grated Parmesan cheese (plus more for serving) (Dairy)
• Salt (Seasoning)
• Fresh ground black pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic flavors in this Acorn Squash Soup, but here are some delicious variations:

• Different Squash: Butternut squash or sweet potato (as mentioned in the original notes) are excellent substitutes.
• Add Apple: Roast a peeled and cubed apple along with the squash for extra sweetness and complexity.
• Make it Spicy: Add a pinch of cayenne pepper or red pepper flakes along with the other seasonings.
• Make it Vegan: Use olive oil instead of butter for roasting the squash, ensure your stock is vegetable-based, and omit the Parmesan cheese or use a vegan alternative.
• Add Cream: For an even richer soup, stir in a splash of heavy cream or coconut milk at the end after pureeing.

How to Make Acorn Squash Soup

Let me show you how to make this delicious Roasted Acorn Squash Soup:

Roast the Acorn Squash

1. First, I preheat my oven to 400ºF (200ºC).
2. Next, I prepare the acorn squash. I carefully peel it using a sharp vegetable peeler (sometimes a paring knife helps with the tricky grooved parts).
3. I cut the squash in half lengthwise, scoop out and discard the seeds with a large spoon.
4. Then, I cut the acorn squash flesh into roughly 1-inch cubes.
5. On a rimmed baking sheet lined with parchment paper, I combine the acorn squash cubes with the brown sugar, maple syrup, and ½ teaspoon of kosher salt. I toss them until they’re well-coated.
6. I spread the cubes in a single layer on the baking sheet.
7. I speckle the acorn squash cubes with the small cubes of unsalted butter.
8. I roast the acorn squash cubes in the oven until they are lightly browned and tender when pierced with a fork, which takes about 15 to 20 minutes. I make sure to toss them halfway through for even roasting.

Sauté Aromatics

1. In the meantime, while the squash roasts, I melt the remaining butter and olive oil in a large Dutch oven or soup pot over medium heat.
2. Once the butter has melted, I add the thinly sliced shallot, the remaining ½ teaspoon salt, and the black pepper.
3. I cook until the shallot begins to soften and caramelize slightly, about 6 minutes.

Simmer the Soup

1. I pour ½ cup of the vegetable stock into the pot and stir, scraping up any flavorful brown bits that have stuck to the bottom of the pan.
2. I reduce the heat to medium-low and add in the roasted acorn squash cubes and the smashed garlic cloves.
3. I cook for just 30 seconds, until the garlic is fragrant.
4. Then, I stir in the remaining vegetable stock.
5. I add the fresh thyme sprigs and the bay leaf to the pot.
6. I increase the heat slightly and bring the soup to a simmer.
7. I let it simmer gently for 10-12 minutes, stirring periodically, allowing the flavors to meld. If I want my soup thinner, I can add more vegetable stock at this point.

Puree and Finish

1. I remove the soup from the heat and fish out the thyme sprigs and the bay leaf, discarding them.
2. Carefully, I puree the soup until smooth using an immersion blender right in the pot. Alternatively, I can transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
3. I stir in the ¼ cup of grated Parmesan cheese until melted.
4. I taste and adjust the seasoning with more salt and pepper if needed.

Serve

1. Serve hot

Tips and Tricks for the BEST Squash Soup

Here are my secrets for making this Acorn Squash Soup truly exceptional:

• Roast the Squash: Don’t skip roasting! This step caramelizes the squash and develops a much deeper, sweeter flavor than simply boiling it.
• Safely Cut Squash: Acorn squash can be tough. Carefully cut off the stem and bottom ends to create flat surfaces before peeling and cubing.
• Use a Garlic Press (Optional but Recommended): For the garlic in the yogurt sauce (in the other recipe you sent) or even finely mincing for this one, a press ensures no large bits. Here, smashed cloves work as they are blended.
• Immersion Blender: An immersion blender makes pureeing the soup directly in the pot much easier and safer than transferring hot soup to a regular blender.
• Adjust Consistency: You can control the soup’s thickness by adding more or less vegetable stock.

How to Serve

This Roasted Acorn Squash Soup is delicious served:

• Hot: Straight from the pot, perfect for a chilly day.
• Garnished: Top with additional grated Parmesan cheese, a swirl of cream or coconut milk, toasted pumpkin seeds (pepitas), croutons, or a sprinkle of fresh thyme.
• With Bread: Serve with crusty bread for dipping.
• As a Starter: A lovely beginning to a fall or winter meal.

Make Ahead and Storage

This soup is fantastic for making ahead! Store leftover Acorn Squash Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The soup also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs about Acorn Squash Soup

• Can I use butternut squash instead of acorn squash?
  • Yes, absolutely! Butternut squash is a great substitute and roasts beautifully. Sweet potato would also work.
• Can I make this soup vegan?
  • Easily! Use olive oil instead of butter for roasting the squash, ensure your vegetable stock is vegan, and omit the Parmesan cheese or use a vegan Parmesan alternative. You could also add nutritional yeast for a cheesy flavor.
• My soup isn’t smooth after blending. What can I do?
  • Continue blending for longer. If using a regular blender, ensure there’s enough liquid to allow the blades to move freely (add a bit more stock if needed) and blend in batches for best results.

Enjoy this warm, comforting, and flavorful Roasted Acorn Squash Soup! It’s a perfect taste of the season.

Roasted Acorn Squash Soup with Maple & Thyme

• Author: Caoimhe Byrne
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 1x
• Category: Soup
• Cuisine: American

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Description

This roasted acorn squash soup recipe is flavored with maple syrup, thyme, and bay leaves to make a hearty vegetarian soup full of fall fragrances. Roasting the squash first deepens its natural sweetness.

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Ingredients

Scale 1x2x3x

• 2 whole acorn squash
• 1 tablespoon unsalted butter, cut into small cubes
• 1 tablespoon brown sugar
• 2 tablespoons maple syrup
• 1 teaspoon kosher salt, divided
• 1 tablespoon olive oil
• 1 shallot, thinly sliced
• 1/2 teaspoon fresh ground black pepper
• 3 cloves garlic, smashed with the flat of a knife blade and peeled
• 4 cups low-sodium vegetable stock (plus more if needed)
• 2 sprigs of fresh thyme
• 1 bay leaf
• 1/4 cup freshly grated Parmesan cheese, plus more for serving

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Instructions

• Prepare Acorn Squash:

  • Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • Carefully peel the acorn squash using a sharp vegetable peeler (a paring knife may help with tricky parts).
  • Cut the squash in half lengthwise; scoop out and discard the seeds.
  • Cut the acorn squash flesh into approximately 1-inch cubes.

• Roast Squash:

  • Place the acorn squash cubes in a large bowl. Add the brown sugar, maple syrup, and 1/2 teaspoon kosher salt. Toss until well-coated.
  • Spread the coated squash cubes in a single layer on the prepared baking sheet. Dot the squash cubes evenly with the small cubes of butter.
  • Roast for 15-20 minutes, tossing halfway through, until lightly browned and tender when pierced with a fork.

• Sauté Aromatics:

  • While the squash is roasting, heat the olive oil in a large Dutch oven or soup pot over medium heat.
  • Add the thinly sliced shallot, the remaining 1/2 teaspoon kosher salt, and the black pepper. Cook, stirring occasionally, until the shallot begins to soften and caramelize slightly, about 6 minutes.

• Build Soup Base:

  • Pour 1/2 cup of the vegetable stock into the pot and stir, scraping up any browned bits from the bottom of the pot.
  • Reduce the heat to medium-low. Add the roasted acorn squash cubes and the smashed garlic cloves to the pot. Cook for about 30 seconds, stirring, until the garlic is fragrant.
  • Stir in the remaining vegetable stock.

• Add Herbs and Simmer:

  • Add the fresh thyme sprigs and the bay leaf to the pot.
  • Increase the heat slightly and bring the soup to a simmer. Let it simmer gently for 10-12 minutes, stirring periodically, to allow the flavors to meld.

• Puree Soup:

  • Remove the thyme sprigs and bay leaf from the soup and discard them.
  • Use an immersion blender to carefully puree the soup directly in the pot until smooth. Alternatively, very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot if using a regular blender.

• Finish with Parmesan: Stir in the 1/4 cup of grated Parmesan cheese until melted and incorporated.

• Adjust and Serve: Taste the soup and adjust seasoning with more salt or pepper if needed. If the soup is thicker than desired, add more vegetable stock until it reaches your preferred consistency. Serve hot, garnished with a sprinkle of additional Parmesan cheese.

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Notes

• Preparing Acorn Squash: Peeling acorn squash can be tricky due to the ridges. A sharp vegetable peeler and a paring knife are helpful. Alternatively, you can roast the squash halves cut-side down until tender, scoop out the flesh, and skip the cubing step (add the roasted flesh in step 5).
• Roasting: Roasting the squash with maple syrup and brown sugar enhances its sweetness and adds depth of flavor.
• Broth: Low-sodium vegetable broth keeps this vegetarian. Chicken broth can be substituted.
• Pureeing: An immersion blender is the easiest way to puree the soup. If using a regular blender, work in batches and be very careful with the hot liquid.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.