*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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 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. 10/17/2016 update: I've made this more times than I can count now but tonight for the first time I substituted buttercup squash for the acorn squash and the soup was incredible! You can't seem to make a bad soup with this recipe using any kind of winter squash but my new favorite is buttercup. So sweet and delicious. I always sub 2% milk for the half 'n' half and tonight also substituted coconut oil for the butter and that worked fine too. Thanks FutureChefShay for this wonderful recipe! 09/23/18 update: I forgot to mention that Andouille sausage makes a great addition to this soup. I cut a 13 oz Smithfield fully cooked one into bite sized chunks and stir it in after I purée the soup then let it sit 5 minutes to heat up the sausage before serving.
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.
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!
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 (but my toddler doesn't) & a couple of other reviewers said it was bland but I didn't end up using the hot sauce at all - it was delicious as it was!
Delicious as written! I make this one a lot (though I'll confess I add salt). It's the perfect combination of sweet and savory flavor. I've also made it veganized (veggie broth for the chicken broth canned coconut milk for the half&half olive oil for the butter) and it turns out great. Sometimes I sub the carrot for a small baked yam (added with the squash not the onion) and omit the garlic which is also good.