Acorn Squash Soup

Acorn Squash Soup

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Char H


This is really a great soup for fall. I had a lot of squash soups but this is by far the best one yet.


★★★★★ 1 vote

15 Min


  • 3 medium
    acorn squash
  • 2 Tbsp
  • 1/2 c
    brown sugar
  • 1 medium
  • 1
    yellow bell pepper-chopped
  • 3
    fuji apples-peeled and chopped
  • 2 Tbsp
    worcestershire sauce
  • 1 1/2 tsp
  • ·
    salt & pepper to taste
  • 6 c
    chicken stock
  • 1 c
    heavy cream or half and half

How to Make Acorn Squash Soup


  1. Bake squash with butter and brown sugar inside on a sheet pan in oven at 400 for about 45 min. or till done Butternut squash works great too!!
    In large soup pot saute onion, peppers, and apples Then add 2T worcestershire sauce and curry and stock. simmer 10 min. then add squash that you took out of there shells. simmer another 30 min.
    Puree in small batches in blender. replace back into pan and add heavy cream. Bring to temp. be sure not to boil at this point. Serve with spicy sweet crouton's recipe to follow.
  2. Spiced Croutons
    French bread cubed
    1 C brown sugar
    1T chili powder
    1 T. cumin
    2 T. Cinnamon
    1/2 C. melted butter
    Mix well and bake in oven about 8 min turn them half way thru be sure to watch cause they burn real easy. about 375-400 degrees

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About Acorn Squash Soup

Course/Dish: Vegetable Soup

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