Roasted Acorn Squash Soup

Rating: 4.55 stars
168 Ratings
  • 5 star values: 114
  • 4 star values: 40
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

By FutureChefShay
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.

  • Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.

  • Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.

  • Bring the mixture to a simmer and cook for 20 minutes.

  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.

  • Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts

Per Serving:
155.4 calories; protein 3.9g 8% DV; carbohydrates 21g 7% DV; fat 7.5g 12% DV; cholesterol 21.3mg 7% DV; sodium 125.3mg 5% DV. Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Jane Guzauskas Ruby
Rating: 5 stars
10/02/2012
This was a tasty recipe--but I'll warn you right now, I revised it for a slow cooker only because I don't do ovens when the temps are still in the triple digits (like they are in Phoenix right now). I made 1/2 the batch. I washed the whole acorn squash then set it in a 5 qt. slow cooker and turned to low for 8 hours. I let the squash cool to handle then peeled and seeded it. I followed the rest of the recipe except I used 1 cup of 2% milk instead of half'n'half and pumpkin pie spice instead of cinnamon/nutmeg mixture. Read More
Helpful
(56)

Most helpful critical review

Rasingarrows
Rating: 1 stars
12/16/2013
We did not like this at all. Maybe I did something wrong....it tastes like hairspray. Read More
Helpful
(5)
168 Ratings
  • 5 star values: 114
  • 4 star values: 40
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Jane Guzauskas Ruby
Rating: 5 stars
10/02/2012
This was a tasty recipe--but I'll warn you right now, I revised it for a slow cooker only because I don't do ovens when the temps are still in the triple digits (like they are in Phoenix right now). I made 1/2 the batch. I washed the whole acorn squash then set it in a 5 qt. slow cooker and turned to low for 8 hours. I let the squash cool to handle then peeled and seeded it. I followed the rest of the recipe except I used 1 cup of 2% milk instead of half'n'half and pumpkin pie spice instead of cinnamon/nutmeg mixture. Read More
Helpful
(56)
Marcia
Rating: 5 stars
09/24/2018
11/30/2012: I made this for 17 people on Thanksgiving and it was a hit! I used 2 acorn squash and 2 butternut squash and increased the other ingredients accordingly. The only change I made was 2% milk instead of half'n'half. Delicious! The leftovers were a popular choice for lunch and dinner the next day. It was just as good left-over as it was fresh and it was good served cold as well as hot. 10/17/2016 update: I've made this more times than I can count now but tonight for the first time I substituted buttercup squash for the acorn squash and the soup was incredible! You can't seem to make a bad soup with this recipe using any kind of winter squash but my new favorite is buttercup. So sweet and delicious. I always sub 2% milk for the half 'n' half and tonight also substituted coconut oil for the butter and that worked fine too. Thanks FutureChefShay for this wonderful recipe! 09/23/18 update: I forgot to mention that Andouille sausage makes a great addition to this soup. I cut a 13 oz Smithfield fully cooked one into bite sized chunks and stir it in after I purée the soup then let it sit 5 minutes to heat up the sausage before serving. Read More
Helpful
(40)
Judy
Rating: 5 stars
09/23/2013
Roasted the onion carrots and garlic along with the squash. Combined all in a pan with the rest of ingredients and used my immersion blender from other reviews. Only roast garlic for about half an hour then take out of oven and set aside til ready to use. Read More
Helpful
(36)
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Marty Rupp
Rating: 4 stars
09/20/2012
added a little cream cheese and little hot pepper like we do with our butternut squash soup. Very good with club crackers. Read More
Helpful
(18)
Rambo's Kitchen
Rating: 5 stars
10/20/2013
I thought this was great! I used almond milk instead of half & half and vegetable broth instead of chicken to make it vegan. Read More
Helpful
(17)
Charlee Hite
Rating: 4 stars
10/26/2013
This is so yummy and so good for you too! I added 1 large chopped Granny Smith apple to the veggies I sautéed and because I am allergic to milk I substituted coconut milk for the half and half. It was amazing and is the perfect fall soup! Great after visiting the pumpkin farm and corn maze on a chilly October afternoon. Thanks so much for sharing! Read More
Helpful
(11)
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dannyboy
Rating: 5 stars
02/20/2013
topped it with whip cream and severed it cold guests loved it and thought i was a genius naturally i took all the credit! Thanks Read More
Helpful
(8)
Dorianne
Rating: 5 stars
02/04/2014
I made it as described except I used my own veg stock instead of chicken and I used an immersion blender in the pot. I was expecting to spike my own bowl with sriracha because I like some heat (but my toddler doesn't) & a couple of other reviewers said it was bland but I didn't end up using the hot sauce at all - it was delicious as it was! Read More
Helpful
(7)
Lace
Rating: 5 stars
04/02/2014
Delicious as written! I make this one a lot (though I'll confess I add salt). It's the perfect combination of sweet and savory flavor. I've also made it veganized (veggie broth for the chicken broth canned coconut milk for the half&half olive oil for the butter) and it turns out great. Sometimes I sub the carrot for a small baked yam (added with the squash not the onion) and omit the garlic which is also good. Read More
Helpful
(6)
Rasingarrows
Rating: 1 stars
12/16/2013
We did not like this at all. Maybe I did something wrong....it tastes like hairspray. Read More
Helpful
(5)
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