Print

Easy Slow Cooker Acorn Squash Soup with Maple

easy slow cooker acorn squash soup with maple - featured image
Print Recipe

A velvety smooth, naturally sweet acorn squash soup made effortlessly in the slow cooker with maple syrup, coconut milk, and warm spices. This set-it-and-forget-it recipe is perfect for busy weeknights and delivers deep, comforting flavor every time.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each), cut into 2-inch chunks (unpeeled)
  • ¼ cup pure maple syrup (Grade A Dark Amber preferred)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 large yellow or sweet onion, roughly chopped
  • 4 cloves garlic, smashed
  • 1-inch piece fresh ginger, peeled and grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground cumin
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • Optional garnishes: toasted pumpkin seeds, extra maple syrup, coconut milk swirl, fresh thyme leaves

Instructions

  1. Rinse the acorn squash under cool water. Using a sharp chef’s knife, carefully cut each squash in half from stem to tip. Scoop out the seeds and stringy pulp with a large spoon. Cut each half into 2-inch chunks. Do not peel.
  2. Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the smashed garlic cloves and grated ginger, and cook for another minute until fragrant.
  3. Place the squash chunks in a 6-quart or larger slow cooker. Pour the sautéed onions, garlic, and ginger over the top. Add the maple syrup, cinnamon, nutmeg, cumin, salt, and pepper. Pour in the broth, ensuring the squash is mostly submerged.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
  5. Turn off the slow cooker and let the soup cool for 5 minutes. Using an immersion blender, blend the soup directly in the slow cooker until completely smooth. (Alternatively, work in batches in a countertop blender, removing the center cap and covering with a towel to let steam escape.)
  6. Stir in the full-fat coconut milk until fully incorporated. Taste and adjust seasoning with additional salt, pepper, or maple syrup if desired.
  7. Ladle into bowls and garnish with a swirl of coconut milk, a drizzle of maple syrup, toasted pumpkin seeds, or fresh thyme leaves. Serve hot.

Notes

Don’t skip sautéing the aromatics—it deepens the flavor significantly. Cut squash into uniform 2-inch chunks for even cooking. Use low-sodium broth and add salt gradually. Let soup cool slightly before blending to avoid splattering. The soup tastes even better the next day as flavors meld. For a thicker soup, use 3 cups of broth instead of 4, or simmer uncovered after blending. For a thinner soup, add extra broth or water. The cumin is a secret ingredient that adds savory depth—don’t omit it.

Nutrition

Keywords: slow cooker acorn squash soup, maple squash soup, easy fall soup, vegan squash soup, gluten-free soup, dairy-free soup, winter squash soup

Find it online: https://zestynora.com/easy-slow-cooker-acorn-squash-soup-with-maple/