Reviewed: 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.

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Reviewer:

chefm

Cooking Level: Intermediate

Home Town: Johnstown, Ohio, USA

Reviewed: Oct. 2, 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.

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Reviewer:

Jane Ruby

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 15, 2012

I made this from leftover baked acorn squash. It had the brown sugar and butter from baking. I sauted the onion, carrot, then added the garlic. I add my ajusted amount of chicken broth. Then I added the squash. I let it simmer until all of the ingredients were nice and warm. I used my immersion blender to blend it all in the pot. Then I added a replacement for 1/2 & 1/2. I used 1/8 c heavy cream and 1/8 c 2% milk. I used pumkin spices and tabasco sauce. Salt and pepper to taste.

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Reviewer:

hoebie

Reviewed: Oct. 18, 2012

Absolutely delicious! I admit I was skeptical at first of adding the nutmeg and cinnamon, but I tried it and hubby and I LOVED it! Mostly stuck to the recipe; however, I did soften my squash whole in the microwave rather than the oven to save time. I also added just a couple ounces cream cheese per another reviewer's recommendation, which made it even richer. Although, it would definitely be yummy without it, too. Highly recommend this soup for a cold fall or winter day and will without a doubt be making it many more times to come! Can't wait to have it left over for lunch tomorrow! YUM!!! ;)

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Reviewer:

lbalchus

Reviewed: Nov. 13, 2012

I made this with left over roasted acorn squash. followed the recipe and it came out delicious. I did use my immersion blender. This was my first time making this soup and I was pleased with the results. Nice fall time dish.

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Reviewer:

MomOfSIx

Reviewed: 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.

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Reviewer:

jmerar

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: 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.

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5 users found this review helpful