Description
Dive into the cozy flavors of fall with this Creamy Honey Roasted Acorn Squash Soup — a silky, golden bowl of comfort that’s perfect for chilly evenings. Made with sweet, roasted acorn squash, a drizzle of honey, and aromatic spices, this easy recipe is a must-try for anyone who loves healthy food ideas, quick meals, and nourishing dinner ideas. Whether you’re after a cozy lunch or elegant appetizer, this creamy soup fits right into your favorite easy recipe collection. Plus, it’s gluten-free, optionally vegan, and meal prep-friendly — perfect for breakfast ideas (yes, savory breakfast!) or simple dinner plans.
Ingredients
2 medium acorn squash, halved and seeds removed
2 tablespoons olive oil
2 tablespoons honey
1 medium yellow onion, chopped
3 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)
4 cups vegetable broth
1/2 cup unsweetened coconut milk or heavy cream
Salt and freshly ground black pepper, to taste
Fresh thyme or microgreens for garnish (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place acorn squash halves cut-side up, drizzle with olive oil and honey, season with salt and pepper, then flip cut-side down. Roast for 40-45 minutes until tender.
3. In a soup pot, heat olive oil over medium heat. Add chopped onion and sauté for 5-6 minutes until soft.
4. Stir in garlic, thyme, nutmeg, and cinnamon; cook for another 1-2 minutes until fragrant.
5. Scoop roasted squash flesh and add to the pot. Pour in vegetable broth and stir well.
6. Use an immersion blender or transfer to a blender to puree until smooth and creamy.
7. Return soup to pot, stir in coconut milk or cream, and gently reheat. Season with salt and pepper to taste.
8. Serve hot, garnished with a drizzle of oil or coconut milk and thyme or microgreens if desired.
Notes
For an extra depth of flavor, roast a few garlic cloves alongside the squash.
Coconut milk adds creaminess while keeping it dairy-free; heavy cream works for a richer version.
Blend in batches if using a countertop blender, and be careful with hot liquids.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 460mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: easy recipe, creamy soup, dinner ideas, healthy comfort food, fall recipes, gluten-free soup