Roasted Acorn Squash Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Roasted Acorn Squash Soup

Elsie Perrett


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.

★★★★★ 2 votes
Stove Top


1.5 lb
golden acorn or butternut squash, cut into 4 wedges
2 Tbsp
unsalted butter
1 large
yellow onion, chopped
1 large
garlic clove, finely chopped
2.25 c
chicken broth
1 tsp
1/4 tsp
black peppercorns, finely ground
1 tsp
1 c
heavy or light cream
1/4 tsp
1/4 tsp


1Preheat oven to 450 degrees.
2Wrap each wedge of squash tightly in foil.
3Place foil packages on oven floor.
4Remove after 30 minutes.
5Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and garlic over medium-low heat until soft, about 10 minutes.
6Add chicken broth to onion mixture, and simmer 10 minutes.
7Scoop out flesh from squash (discard seeds and skin), and add to soup.
8Add salt, pepper and sugar.
9Simmer 10 minutes.
10Remove from heat and let cool.
11Puree soup in food processor or blender, and stir in cream, cinnamon, and mace.
12Serve hot.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy