Rating: 4.5 stars 4.5
193 Ratings
  • 5 star values: 133
  • 4 star values: 44
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 3

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

Recipe Summary

20 mins
1 hr 5 mins
1 hr 25 mins
6 servings


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


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

  • 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

155 calories; protein 3.9g; carbohydrates 21g; fat 7.5g; cholesterol 21.3mg; sodium 125.3mg. Full Nutrition