Roasted Acorn Squash Soup

Roasted Acorn Squash Soup

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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

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.

Printable Recipe Card

About Roasted Acorn Squash Soup

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

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