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My review
Roasted Acorn Squash Soup
13
FutureChefShay
"Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup."
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Ingredients
1 h 25 m servings 155Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 131163 Ratings
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Most helpful positive review
10/2/2012
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 n...
Most helpful critical review
11/16/2013
We did not like this at all. Maybe I did something wrong....it tastes like hairspray.
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10/2/2012
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 n...
11/30/2012
11/30/2012: 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 wa...
9/23/2013
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 ha...
10/20/2013
I thought this was great! I used almond milk instead of half & half and vegetable broth instead of chicken to make it vegan.
9/20/2012
added a little cream cheese and little hot pepper like we do with our butternut squash soup. Very good with club crackers.
10/26/2013
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 ha...
2/4/2014
I made it as described, except I used my own veg stock instead of chicken and I used an immersion blender in the pot. I was expecting to spike my own bowl with sriracha, because I like some heat...
2/20/2013
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
11/22/2013
Skipped cinnamon/nutmeg. My husband loves it with hot sauce, he loves everything with hot sauce!