Cream of Acorn Squash Soup Recipe -
Cream of Acorn Squash Soup Recipe

Cream of Acorn Squash Soup

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"Substitute 1 1/2 cup chicken broth for dry white wine, if desired."

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Original recipe makes 11 1/2 cups Change Servings


  1. CUT squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow pan. Add water to pan to depth of 1/2 inch.
  2. BAKE and 375 degrees for 45 minutes or until tender. Drain and cool slightly.
  3. SCOOP out pulp, discarding shells. Chop pulp; set aside.
  4. MELT butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil; reduce heat, and simmer 10 minutes. Add lime rind, juice, and pepper; cool.
  5. PROCESS half of broth mixture in a blender until smooth, stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return broth portions to Dutch oven.
  6. STIR in whipping cream. Cook over low heat, stirring constantly, until thoroughly heated. Serve hot or cold. Garnish if desired.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2003

I used lemon instead of lime and half the amount. I also added a little sliced ginger and cumin at the end. This is definitely one of my favorite soups!

Most Helpful Critical Review
Oct 31, 2003

The recipe calls for 2 tsps. each of lime juice and lime zest. I believe this is too much. I added the amounts that the recipe called for and the soup was too limey. To counter this I added 2 more acorn squashes and it was still too limey. I think the water bath also watered down the squash taste so i suggest to roast the squash instead of placing it in water.


22 Ratings

Jan 29, 2003

Superb! I added twice the recipe amount of whipped cream, mostly because I didn't know what else to do with it. The lime was just the perfect touch. My wife thought it was too thin. I'm thinking I could add a bit of instant potato flakes to it to make it thivker without destroying its flavor. Next time maybe I'll try it.

Jan 29, 2003

I used veggie broth instead of chicken and half a lime and it was the best soup I've had in a long, long time. Great for Thanksgiving!

Nov 01, 2004

yum, carefully clean out the hollowed shells and serve the soup in their natural casing!

Oct 23, 2005

Wonderful! Wonderful aroma, wonderful texture, wonderful taste. This is one of the best soups I have ever had. Did not have lime rind, so omitted that, but, wonder of wonders, did actually have some lime juice. For the heck of it, made half a batch of soup with apple cider in place of the wine. Mmmm, talk about a taste of fall. Sweeter and heartier flavor than the wine, but the wine has a subtle delicasy; both tasted great. Used milk instead of cream, with a couple extra tablespoons of butter to give a richer flavor. Only used 4 cups broth, as we like a very thick soup. Hubby said this is a "kick***" soup and I gotta agree.

Apr 27, 2005

I used instead frozen, already cooked, Bird's Eye Brand Winter Squash, and non-fat creamer instead to save time and fat. You don't have to have the wine. Soup turned out excellent. This is a good basic recipe - I recommend it any time of the year!

Jan 29, 2003

Can i tell you how much i love this soup? It is divine! It takes a bit of work, but it is all worth it. You end up with a pot of flavourful, fragrant soup that has the most delightful hint of lime. Excellent soup!


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