Roasted Acorn Squash Soup Recipe -
Roasted Acorn Squash Soup Recipe

Roasted Acorn Squash Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 5 mins

    1 hr 25 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  3. 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.
  4. 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.
  5. Bring the mixture to a simmer and cook for 20 minutes.
  6. 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.
  7. Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
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Reviews More Reviews

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.

Most Helpful Critical Review
Dec 16, 2013

We did not like this at all. Maybe I did something tastes like hairspray.

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.

Sep 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.

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.

Oct 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.

Oct 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!

Oct 12, 2013

Perfect as is. Thanks for sharing the recipe.


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  • 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
  • 125 mg
  • 5%

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

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