Creamy Roasted Acorn Squash Chicken Soup

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the acorn squash in half lengthwise. Scoop out the seeds and stringy centers with a spoon.
Brush the cut sides of the squash with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper.
Place the squash halves cut-side down on the prepared baking sheet.
Roast for 35 to 40 minutes, or until the squash is very tender when pierced with a fork.
Remove the squash from the oven. Let cool for 5 minutes, or until comfortable to handle.
Scoop the roasted squash flesh out of the skins. Discard the skins and set the squash aside.
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat.
Add the diced onion and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic. Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the chicken broth. Add the roasted acorn squash, dried thyme, sage, smoked paprika, salt, and black pepper.
Stir to combine. Bring the soup to a gentle simmer.
Reduce the heat to medium-low. Cover and simmer for 10 minutes, or until the carrots are completely tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth and creamy.
Return the pot to low heat. Stir in the shredded chicken.
Add the heavy cream and maple syrup. Stir until thoroughly combined.
Simmer gently for 3 to 5 minutes, until the chicken is heated through. Avoid boiling the soup after adding the cream.
Stir in the lemon juice. Taste and adjust the salt and pepper if needed.
Ladle the soup into individual bowls. Garnish with chopped fresh parsley and freshly ground black pepper.
Serve warm.

Notes

Estimated Weight Watchers Points: 6 (Check official WW app for exact points)

Tips and Tricks

Choose Ripe Squash – Select acorn squash that feels heavy for its size and has firm skin without soft spots.

Use Cooked Chicken – Leftover roasted chicken or shredded rotisserie chicken makes this recipe easier. Remove the skin before adding it to the soup.

Adjust the Thickness – If your soup is thicker than you prefer, stir in a little additional chicken broth until it reaches your desired consistency.

Make It Extra Smooth – Blend the squash and vegetables thoroughly before adding the shredded chicken for the creamiest texture.

Balance the Sweetness – Acorn squash varies in sweetness. Taste the soup before adding extra maple syrup.

Storing and Reheating

Refrigerating – Cool the soup promptly and transfer it to an airtight container. Refrigerate within 2 hours and store for up to 3 to 4 days.

Freezing – Freeze in airtight, freezer-safe containers for up to 2 to 3 months for the best quality. Leave space for expansion. The cream may separate slightly after thawing.

Thawing – Thaw frozen soup overnight in the refrigerator before reheating.

Stovetop Reheating – Warm the soup in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F. Avoid rapid boiling to help preserve the creamy texture.

Microwave Reheating – Place a serving in a microwave-safe bowl and cover loosely. Heat in short intervals, stirring between each, until the soup reaches 165°F.

Adjusting Leftovers – The soup may thicken during storage. Add a splash of chicken broth when reheating if needed.

Nutrition

Calories: 277kcalCarbohydrates: 24gProtein: 16gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 54mgSodium: 422mgPotassium: 959mgFiber: 3gSugar: 5gVitamin A: 4434IUVitamin C: 22mgCalcium: 93mgIron: 2mg