Acorn Squash Soup with Roasted Bell Peppers


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

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
6 servings


  • 2 acorn squashes, halved

  • 3 red bell peppers, halved lengthwise and seeded

  • 3 tablespoons butter

  • 1 small onion, chopped

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup fresh apple cider

  • 1 pinch ground cinnamon, or more to taste

  • ground black pepper to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place acorn squash halves on a baking sheet.

  3. 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.

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

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

  6. 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 (per serving)

294 Calories
19g Fat
29g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 294
% Daily Value *
Total Fat 19g 24%
Saturated Fat 12g 60%
Cholesterol 56mg 19%
Sodium 164mg 7%
Total Carbohydrate 29g 10%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 5g
Vitamin C 95mg 476%
Calcium 96mg 7%
Iron 2mg 11%
Potassium 770mg 16%

* 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.