Print

Cozy Slow Cooker Acorn Squash Soup with Maple

slow cooker acorn squash soup - featured image
Print Recipe

This creamy, comforting soup comes together in under 15 minutes of prep time and simmers in the slow cooker until perfectly smooth. Sweet maple, savory squash, and warm spices make it a cold-weather favorite that always gets rave reviews.

Ingredients

Scale
  • 2 medium acorn squash (about 2 pounds each), halved and seeded
  • 1 large yellow onion, roughly chopped
  • 3–4 garlic cloves, smashed
  • 4 cups vegetable broth (or chicken broth for richer flavor)
  • 3 tablespoons pure maple syrup
  • 1/2 cup full-fat coconut milk (from a can)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Optional toppings: roasted pepitas, extra maple syrup, coconut cream, fresh thyme leaves, crusty bread

Instructions

  1. Prep the squash: Using a sharp chef’s knife, carefully cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp with a spoon. No need to peel the squash.
  2. Rough chop the onion: Peel the onion and cut it into large chunks. Smash the garlic cloves with the flat side of your knife.
  3. Layer in the slow cooker: Place the squash halves cut-side up in the slow cooker. Tuck the onion chunks and smashed garlic cloves around them.
  4. Add the liquids: Pour the vegetable broth around the squash (not directly on top). Drizzle the maple syrup over the squash halves. Add the cinnamon, nutmeg, ginger, salt, and pepper.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the squash is fork-tender.
  6. Blend until smooth: Turn off the slow cooker. Using an immersion blender, blend everything directly in the pot until completely smooth. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches.
  7. Stir in the coconut milk: Once blended, stir in the coconut milk. Taste and adjust seasoning as needed.
  8. Serve immediately: Ladle into bowls and add your favorite toppings.

Notes

Don’t skip the maple syrup—it adds depth and complexity. Start with less salt and adjust at the end. For the silkiest soup, blend for a full 60 seconds. The soup can be made a day ahead; flavors deepen overnight. Freezes well for up to 3 months.

Nutrition

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

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