Maple Roasted Acorn Squash Soup with Thyme

Introduction

Maple Roasted Acorn Squash Soup with Thyme is a silky, comforting, and autumn-inspired soup that combines the natural sweetness of roasted acorn squash with the warm, earthy flavor of fresh thyme. A touch of pure maple syrup enhances the roasted flavors, creating a soup that is both naturally sweet and savory. This vibrant orange soup is perfect as a starter for holiday meals, a cozy weeknight dinner, or a healthy lunch.

I love this recipe because it is simple to prepare, visually stunning, and deeply flavorful. Roasting the acorn squash caramelizes its natural sugars, which brings out a depth of flavor that transforms this soup from ordinary to extraordinary. The subtle addition of thyme and a hint of maple creates a well-balanced, aromatic dish that feels indulgent without being heavy.

Why I Love This Recipe

I love this recipe because it’s comforting, seasonal, and packed with flavor. The combination of roasted squash, thyme, and maple syrup creates a smooth, aromatic soup that’s sweet, savory, and slightly earthy all at once. It’s creamy without the need for heavy cream, naturally sweet, and incredibly satisfying. The beautiful orange color makes it visually appealing, perfect for entertaining, while being wholesome and nutritious for everyday meals.

Why It’s a Must-Try

• Seasonal flavor: Highlights fall produce beautifully.
• Naturally creamy: Roasted squash creates a velvety texture without dairy.
• Aromatic: Thyme adds a fragrant, savory note.
• Easy preparation: One pot soup that’s simple yet elegant.
• Versatile: Perfect for lunch, dinner, or holiday entertaining.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Calories: ~210 kcal per serving
• Course: Soup / Starter
• Cuisine: American / Contemporary

Ingredients

Main Ingredients:

• 2 medium acorn squash (about 3 lbs), halved, seeded, and cut into wedges
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1–2 tbsp pure maple syrup
• Salt and pepper, to taste

Garnish:

• Fresh thyme sprigs
• Drizzle of cream or coconut milk (optional)
• Toasted pumpkin seeds (optional)

Cooking Directions

1. Preheat oven: Set to 400°F (200°C).
2. Prepare squash: Halve acorn squash, remove seeds, and cut into wedges. Toss with 1 tbsp olive oil, salt, and pepper.
3. Roast squash: Arrange on a baking sheet, cut side down, and roast for 25–30 minutes until tender and lightly caramelized.
4. Sauté aromatics: In a large soup pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes.
5. Combine ingredients: Scoop roasted squash flesh into the pot with sautéed onions and garlic. Add broth, thyme, and maple syrup. Bring to a simmer for 5–10 minutes.
6. Blend soup: Use an immersion blender to puree until smooth, or transfer in batches to a blender.
7. Adjust seasoning: Taste and add salt, pepper, or additional maple syrup as needed.
8. Serve: Ladle soup into bowls and garnish with fresh thyme, a swirl of cream, or toasted pumpkin seeds.

Step-by-Step Preparation Method

1. Preheat oven to 400°F (200°C).
2. Halve, seed, and cut acorn squash into wedges.
3. Toss squash with olive oil, salt, and pepper; roast 25–30 minutes.
4. Sauté onion and garlic in olive oil until fragrant.
5. Add roasted squash, broth, thyme, and maple syrup; simmer 5–10 minutes.
6. Blend soup until smooth using immersion blender or regular blender.
7. Adjust seasoning with salt, pepper, or extra maple syrup.
8. Serve hot with garnishes.

How to Serve

• Serve hot as a starter or light main course.
• Pair with crusty bread, a side salad, or roasted nuts.
• Garnish with fresh thyme, cream, or toasted pumpkin seeds for texture and visual appeal.

Recipe Tips

• Roast evenly: Cut squash into similar-sized wedges for even cooking.
• Enhance sweetness: Add a little more maple syrup if desired.
• Smooth texture: Use an immersion blender for a creamy consistency.
• Make ahead: Soup can be prepared in advance; reheat gently before serving.
• Balance flavors: A splash of lemon juice can brighten the soup.

Variations

1. Spiced version: Add ½ tsp cinnamon or nutmeg for warmth.
2. Vegan: Use vegetable broth and omit cream.
3. Nutty flavor: Blend in roasted cashews for extra richness.
4. Savory twist: Add a pinch of smoked paprika or cumin for depth.
5. Apple addition: Include one peeled, diced apple for natural sweetness.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months; thaw overnight before reheating.
• Reheating: Warm gently on the stovetop, adding broth if needed to adjust consistency.

Special Equipment Needed

• Baking sheet for roasting
• Soup pot or Dutch oven
• Immersion blender or regular blender
• Knife and cutting board
• Wooden spoon or spatula

FAQ

Q1: Can I use butternut squash instead of acorn squash?
A: Yes, it will work beautifully and may require slightly less roasting time.

Q2: Can I omit the maple syrup?
A: Yes, but the subtle sweetness from the syrup enhances the roasted squash flavors.

Q3: Can this soup be made ahead?
A: Yes, it tastes even better after sitting overnight. Reheat gently before serving.

Q4: How thick should the soup be?
A: Blend to desired consistency; add extra broth if too thick.

Q5: Can I add cream for richness?
A: Yes, swirl in a tablespoon or two of cream or coconut milk before serving.

Conclusion

Maple Roasted Acorn Squash Soup with Thyme is a velvety, aromatic, and comforting autumn soup. The natural sweetness of roasted squash, enhanced with maple syrup, and the earthy fragrance of thyme make it a delicious and visually stunning dish. Easy to prepare, healthy, and versatile, this soup is perfect for cozy dinners, entertaining guests, or meal prep.