Roasted Acorn Squash Soup Recipe

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Most Helpful Positive Review

Oct 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.

—Jane Ruby

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Most Helpful Critical Review

Apr 14, 2013

Good flavor but will need to modify to improve texture to be more soup-like. I think this might be a great sauce to use with a pork roast and I'm going to try that next time I use this recipe.

—jivan

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14 Ratings

Nov 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.

—Marcia

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Sep 20, 2012

added a little cream cheese and little hot pepper like we do with our butternut squash soup. Very good with club crackers.

—chefm

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Nov 28, 2012

Really tasty soup. I got a load of acorn squash in my CSA storage share and was looking to do something different than the typical sweet side dish preparation of it. I love that this recipe uses half and half instead of heavy cream. With a side of hearty, crusty sourdough bread, this soup is a keeper.

—jmerar

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Feb 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

—dannyboy

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Jan 30, 2013

I recommend substituting in regular milk (I used Almond Milk) for the half and half. Delicious, fast and healthy!

—Brookexox

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Jan 04, 2013

Oh my god! Made it and it was fabulous! My husband said it was one of the best soups he has ever had. I agree. Amazing!

—westseattlebodyworks

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Nutrition

Calories
155 kcal
8%

Carbohydrates
21 g
7%

Cholesterol
21 mg
7%

Fat
7.5 g
11%

Fiber
5.8 g
23%

Protein
3.9 g
8%

Sodium
190 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Acorn Squash Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 155
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 11 %
Saturated Fat 4.7g 24 %
Cholesterol 21mg 7 %
Sodium 190mg 8 %
** Potassium 579mg 16 %
Total Carbohydrates 21g 7 %
Dietary Fiber 5.8g 23 %
Protein 3.9g 8 %
** Sugars 2.2g
Vitamin A 54 %
Vitamin C 25 %
Calcium 9 %
Iron 12 %
** Thiamin 21 %
** Niacin 12 %
** Vitamin B6 17 %
** Magnesium 19 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.