Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

30 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
Recipe by  FutureChefShay

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

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  3. 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.
  4. 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.
  5. Bring the mixture to a simmer and cook for 20 minutes.
  6. 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.
  7. 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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Reviews (30)

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Jane Ruby

Jane Ruby

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.



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.



added a little cream cheese and little hot pepper like we do with our butternut squash soup. Very good with club crackers.

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Amount Per Serving (6 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 7.5 g
  • 11%
  • Carbs
  • 21 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 190 mg
  • 8%

Based on a 2,000 calorie diet



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Roasted Butternut Squash Soup


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Roasted Acorn, Butternut, and Apple Soup