There’s something magical about the moment roasted acorn squash transforms into silky soup – that first spoonful of my creamy honey roasted acorn squash soup always takes me right back to crisp autumn evenings at my grandma’s farmhouse table. After years of tweaking (and maybe a few kitchen disasters), I’ve perfected this velvety blend of caramelized squash and warm spices that’ll make your taste buds sing.
The secret? Roasting the squash with honey until the edges turn golden and the flesh becomes impossibly tender – that deep, caramelized sweetness makes all the difference. Blended with just enough cream to create that luxurious mouthfeel without overpowering the squash’s natural flavor, this soup has become my go-to for cozy nights in. Trust me, once you try this version, you’ll never go back to bland pureed squash again!
Why You’ll Love This Creamy Honey Roasted Acorn Squash Soup
This isn’t just any squash soup – here’s what makes it so special:
- Silky texture: Blending roasted squash creates that dreamy, velvety smoothness you crave in a fall soup
- Perfect sweetness: The honey caramelizes while roasting, giving you deep flavor without being cloying
- Simple steps: Just roast, simmer, and blend – no fancy techniques required
- Vegetarian-friendly: Easily adaptable for plant-based diets (just swap the honey)
- Comfort in a bowl: Warm spices and creamy richness make it the ultimate cozy meal
Ingredients for Creamy Honey Roasted Acorn Squash Soup
Here’s everything you’ll need to make this cozy bowl of comfort – trust me, these simple ingredients transform into something magical:
- 1 medium acorn squash (about 2 lbs) – look for one that feels heavy for its size with dull (not shiny) skin
- 2 tbsp olive oil – my secret is using the good stuff for roasting
- 2 tbsp honey – local honey adds the best flavor, but any will work
- 1 small onion, chopped – yellow or sweet onions both work beautifully
- 2 cloves garlic, minced – fresh is best, no jarred stuff here!
- 3 cups vegetable broth – homemade if you’ve got it, or low-sodium store-bought
- 1/2 cup heavy cream – this gives it that luscious texture
- 1/2 tsp ground cinnamon – just enough to warm things up
- 1/4 tsp ground nutmeg – freshly grated if you’re feeling fancy
- Salt and pepper to taste – I start with 1/2 tsp salt and go from there
How to Make Creamy Honey Roasted Acorn Squash Soup
Okay, let me walk you through exactly how I make this soup – it’s easier than you think, but there are a few key steps that make all the difference between “good” and “oh-my-gosh-I-need-seconds” amazing.
Roasting the Acorn Squash
First things first – preheat that oven to 400°F (200°C). While it’s heating up, grab your squash and slice it in half lengthwise (careful with that knife!). Scoop out all those stringy bits and seeds – but don’t toss them! You can roast the seeds later for a crunchy garnish.
Now, here’s my favorite part: brush each squash half generously with olive oil, then drizzle with honey. Flip them cut-side down on your baking sheet – this helps them caramelize beautifully. Roast for about 40 minutes until the edges turn golden brown and the flesh is fork-tender. That heavenly smell filling your kitchen? That’s how you know it’s working!
Blending for Perfect Creaminess
Once your squash is cool enough to handle, scoop that gorgeous roasted flesh into your pot. Now the magic happens! I use my immersion blender right in the pot (less cleanup!), but a regular blender works too – just work in batches and be super careful with the hot liquid. Blend until it’s smoother than a jazz singer’s voice. Pro tip: If it’s too thick, add broth a splash at a time until it’s just right.
Finally, stir in that cream gently – you’ll see the color transform from bright orange to a luxurious golden hue. Taste and adjust the seasoning, and boom – soup’s on!
Tips for the Best Creamy Honey Roasted Acorn Squash Soup
After making this soup more times than I can count, here are my can’t-live-without tips:
- Fresh spices make all the difference – that dusty cinnamon from three years ago won’t do justice to your beautiful squash
- Taste as you go with the honey – some squashes are sweeter than others, so adjust to your preference
- Don’t toss those seeds! Toss them with a bit of oil and salt, roast at 350°F for 15 minutes, and you’ve got the perfect crunchy garnish
- Let it rest for 10 minutes after blending – the flavors meld together beautifully
Ingredient Substitutions & Variations
Listen, I know we don’t always have exactly what a recipe calls for – here’s how to make this soup work with what’s in your pantry:
- No honey? Pure maple syrup works beautifully (and makes it vegan!) – just use 1 tbsp less since it’s sweeter
- Dairy-free? Swap the cream for full-fat coconut milk – it gives the same luxurious texture with a subtle tropical twist
- Want some heat? Add a pinch of cayenne or 1/2 tsp grated fresh ginger with the onions for a warming kick
- Out of vegetable broth? Chicken broth works in a pinch, though it’ll change the flavor profile slightly
The beauty of this soup is how forgiving it is – don’t be afraid to make it your own!
Serving & Storing Creamy Honey Roasted Acorn Squash Soup
Nothing beats curling up with a steaming bowl of this silky soup – I love serving it with thick slices of crusty sourdough for dipping (that golden bread soaks up every last drop!). For a heartier meal, pair it with an apple walnut salad – the crisp sweetness plays perfectly against the soup’s richness.
Leftovers keep beautifully in the fridge for about 3 days – just store in an airtight container. When reheating, go low and slow on the stovetop with a splash of broth to bring back that creamy consistency. Fair warning: you might catch me eating it cold straight from the fridge – it’s that good!
Nutritional Information
Just so you know what you’re diving into (not that you’ll stop at one bowl!), here’s the scoop on this creamy honey roasted acorn squash soup’s nutrition. These numbers are estimates, but per serving you’re looking at about 220 calories with 12g of natural sugars from that sweet squash and honey. It’s got 3g of fiber to keep you full and 14g of good fats – mostly from that glorious olive oil and cream. Not too shabby for something that tastes this indulgent!
Frequently Asked Questions
Over the years, I’ve gotten so many great questions about this creamy honey roasted acorn squash soup – here are the ones that pop up most often!
Can I freeze this soup?
Absolutely! Just leave out the cream before freezing (add it fresh when reheating). Portion it into airtight containers with about an inch of headspace – it’ll keep beautifully for up to 3 months. Thaw overnight in the fridge, then warm gently on the stove while stirring in that cream.
How to make it vegan?
Easy peasy! Swap the honey for maple syrup (use 1 tbsp less since it’s sweeter) and use full-fat coconut milk instead of heavy cream. The texture stays just as luxuriously creamy – promise!
Can I Use Other Squash Varieties?
Butternut squash works wonderfully – just reduce roasting time to about 30 minutes since it’s softer. Delicata squash is another favorite (no peeling needed!), though you might want to add an extra tablespoon of honey since it’s less sweet.
How Do I Fix a Too-Thick Soup?
No worries! Just whisk in warm broth or cream a tablespoon at a time until it reaches your perfect consistency. I usually keep about 1/2 cup extra broth handy just for this.
What’s the best blender to use?
I swear by my immersion blender for easy cleanup, but a regular blender works great too – just blend in small batches and hold the lid tight with a towel (hot soup expands!).
Print
5-Star Creamy Honey Roasted Acorn Squash Soup Recipe
- Total Time: 1 hour 10 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A smooth and creamy soup made with roasted acorn squash, honey, and warm spices.
Ingredients
- 1 medium acorn squash (about 2 lbs)
- 2 tbsp olive oil
- 2 tbsp honey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the acorn squash in half, remove seeds, and brush with olive oil and honey.
- Roast squash cut-side down for 40 minutes or until tender.
- Scoop out squash flesh and set aside.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, broth, cinnamon, and nutmeg.
- Simmer for 15 minutes.
- Blend until smooth.
- Stir in cream and adjust seasoning.
- Serve warm.
Notes
- For a vegan version, replace honey with maple syrup and use coconut cream.
- Garnish with roasted pumpkin seeds or fresh herbs.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
Keywords: creamy, honey, roasted, acorn squash, soup, vegetarian
