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Maple Roasted Acorn Squash Soup

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  • Author: Renee Kohley
  • Prep Time: 1 hour 15 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 55 mins
  • Yield: 3 quarts 1x
  • Category: Soup


This batch makes about 3 quarts of soup and it stores beautifully in the freezer. You can stock up while squash is super cheap in fall, and use the soup for a quick school lunch thermos addition.


Units Scale
  • 3 acorn squash, halved and seeded
  • Butter enough to coat the squash halves
  • 1/4 c. pure maple syrup
  • 1/4 c. butter or coconut oil (use the code STEWARDSHIP for 10% off at that site!) to cook in
  • 2 medium onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 5 cloves of garlic, coarsely chopped
  • 1 quart chicken bone broth
  • Sea salt/pepper to taste
  • 1 c. whole raw milk or cream

ship kroger


  1. Place the squash flesh side UP on a baking sheet. Spread butter over the flesh, sprinkle salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper, and divide the maple syrup between the halved squashes – just pour it right into the middle of the squash.
  2. Bake the squash at 350 degrees for 1 hour and 15 minutes. Set aside to cool while you start the rest of the soup.
  3. In a large soup pot, sauté the onion and carrot in the butter with a big pinch of sea salt to bring out their juices and sweeten the veg. Let them go on medium heat for about 15 minutes.
  4. Add the garlic and cook for a minute.
  5. Add the scooped out squash and bone broth and bring to a boil. Reduce to a simmer for 15 minutes.
  6. Puree thoroughly with an immersion blender or regular blender.
  7. Stir in the milk and then sea salt and pepper to taste.