Acorn squash soup, done simply, with richness from cream cheese and sweetness from apple cider, is a great winter first course.


Recipe Summary

30 mins
45 mins
1 hr 15 mins
6 servings


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


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place acorn squash halves on a baking sheet.

  • Bake in the preheated oven for 25 minutes. Add red bell peppers to the baking sheet with the squash and return to the oven. Continue baking until squash is very soft and bell peppers are tender, about 20 minutes more.

  • Meanwhile, heat butter in a skillet over medium heat. Add onion; cook and stir until very soft and brown, about 20 minutes.

  • Remove baking sheet from the oven. Remove and discard squash seeds; scrape squash meat into a food processor using a large spoon.

  • Add cooked onions, roasted bell peppers, cream cheese, and cider to the food processor and blend until smooth. Transfer soup to a saucepan over medium heat, stirring until warmed through, about 5 minutes. Season with cinnamon and black pepper to taste.

Nutrition Facts

294 calories; protein 5g 10% DV; carbohydrates 28.8g 9% DV; fat 19.1g 29% DV; cholesterol 56.3mg 19% DV; sodium 163.9mg 7% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
Great light fall/winter soup. This is a keeper.;) Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Always wanted an easy and delicious fall soup to make for friends and family. This is the one! Followed recipe exactly as written. It is a warm and surprisingly naturally sweet soup. Could even imagine it being served chilled.Recipe is a keeper. Will be making again! Read More
Rating: 5 stars
Great light fall/winter soup. This is a keeper.;) Read More