roasted acorn squash soup

(2 ratings)

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Recipe by

Elsie Perrett

@twiga13

Benson, AZ

I just adopted this recipe. We have some extra butternut and acorn squash and pie pumpkin the the freezer and my husband decided to make squash soup with it. I'm hoping the blend of squash and pumpkin will work. Also plan to add the secret ingredient, nutmeg. I will post results. We made this soup and it was pretty good. We left out the cinnamon and mace and added nutmeg. We would make it again.

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(2 ratings)

method Stove Top

Ingredients For roasted acorn squash soup

1.5 lb

golden acorn or butternut squash, cut into 4 wedges
1/4 tsp

cinnamon
1 c

heavy or light cream
1 tsp

sugar
1/4 tsp

black peppercorns, finely ground
1 tsp

salt
2.25 c

chicken broth
1 lg

garlic clove, finely chopped
1 lg

yellow onion, chopped
2 Tbsp

unsalted butter
1/4 tsp

mace

How To Make roasted acorn squash soup

1
Preheat oven to 450 degrees.

2
Wrap each wedge of squash tightly in foil.
3
Place foil packages on oven floor.
4
Remove after 30 minutes.
5
Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and garlic over medium-low heat until soft, about 10 minutes.
6
Add chicken broth to onion mixture, and simmer 10 minutes.
7
Scoop out flesh from squash (discard seeds and skin), and add to soup.
8
Add salt, pepper and sugar.
9
Simmer 10 minutes.
10
Remove from heat and let cool.
11
Puree soup in food processor or blender, and stir in cream, cinnamon, and mace.
12
Serve hot.
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roasted acorn squash soup

Ingredients For roasted acorn squash soup

How To Make roasted acorn squash soup

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