Acorn Squash Soup In Soup Maker

This Acorn Squash Soup in a Soup Maker is a creamy and spiced recipe, which includes roasted acorn squash and vegetable broth. It’s a healthy twist on fall flavors, with just 15 minutes of prep and perfect for cozy meals.

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Acorn Squash Soup In Soup Maker Ingredients

• 2 medium acorn squash (about 3 pounds total)
• 3 garlic cloves, unpeeled
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 1 teaspoon sea salt, plus more for seasoning
• 1/4 teaspoon nutmeg
• 1/8 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, to taste
• Pepitas and microgreens (optional for garnish)

How To Make Acorn Squash Soup In a Soup Maker

1. Roast the squash and garlic: Preheat oven to 400°F. Cut squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet. Wrap garlic cloves in foil with a drizzle of oil and place on the sheet. Roast for 35–45 minutes, until tender. Cool slightly.
2. Scoop and prep the squash: Scoop 2½ cups of squash flesh from the roasted halves and discard the skins. Peel the roasted garlic.
3. Pre-cook aromatics: In a skillet over medium heat, heat 1 tablespoon olive oil. Sauté chopped onion and carrots with 1 teaspoon salt for 5–8 minutes, until soft. Add nutmeg, cayenne, and black pepper. Stir and remove from heat.
4. Add ingredients to soup maker: Transfer roasted squash, garlic, sautéed vegetables, broth, and thyme leaves to the soup maker. Set to the “smooth” or “blended” soup setting, depending on your model.
5. Finish with flavor: Once cooked and blended, stir in lemon juice and maple syrup. Taste and adjust seasoning if needed.
6. Serve and garnish: Pour into bowls and top with a drizzle of olive oil, thyme, pepitas, or microgreens if desired.

Recipe Tips

• Do I need to roast the squash first?
  Yes, roasting enhances the sweetness and texture—don’t skip this step.
• Can I use pre-cut squash?
  Yes, but you’ll still want to roast it for flavor and texture.
• Can I make this without a soup maker?
  Absolutely, use a pot and immersion blender or traditional blender.
• What if my soup maker doesn’t sauté?
  Sauté the onion and carrots separately before adding to the soup maker.
• How to store leftovers:
  Refrigerate in airtight containers for up to 4 days or freeze for up to 2 months.

What To Serve With Acorn Squash Soup

This creamy soup pairs well with:

• Toasted sourdough or garlic bread
• Grilled cheese or veggie paninis
• Roasted Brussels sprouts
• Apple and arugula salad
• Savory muffins or cornbread

Acorn Squash Soup Nutrition Facts

• Calories: 196 kcal
• Carbohydrates: 32g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 7g
• Sodium: 644mg
• Potassium: 799mg
• Fiber: 6g
• Sugar: 12g
• Calcium: 101mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use butternut squash instead?
Yes, butternut squash works just as well in the same quantity.

Is this soup vegan?
Yes, this recipe is fully vegan when using vegetable broth.

What herbs go best with this soup?
Fresh thyme, sage, or rosemary complement the flavors beautifully.

Can I skip the maple syrup?
Yes, it’s optional—it just adds a touch of natural sweetness.

Does this freeze well?
Yes, freeze in individual portions for easy reheating.