roasted acorn squash soup

Name: Roasted Acorn Squash Soup
Cuisine: American
Ingredients: 1.5 pound(s) golden acorn or butternut squash, cut into 4 wedges; 2 tablespoon(s) unsalted butter; 1 large yellow onion, chopped; 1 large garlic clove, finely chopped; 2.25 cup(s) chicken broth; 1 teaspoon(s) salt; 1/4 teaspoon(s) black peppercorns, finely ground; 1 teaspoon(s) sugar; 1 cup(s) heavy or light cream; 1/4 teaspoon(s) cinnamon; 1/4 teaspoon(s) mace

(2 RATINGS)

36 Pinches

Elsie Perrett

Benson, AZ

Updated on Nov 18, 2010

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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method Stove Top

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Ingredients

1.5 pounds golden acorn or butternut squash, cut into 4 wedges
2 tablespoons unsalted butter
1 large yellow onion, chopped
1 large garlic clove, finely chopped
2.25 cups chicken broth
1 teaspoon salt
1/4 teaspoon black peppercorns, finely ground
1 teaspoon sugar
1 cup heavy or light cream
1/4 teaspoon cinnamon
1/4 teaspoon mace

How To Make roasted acorn squash soup

Step 1

Preheat oven to 450 degrees.

Step 2

Wrap each wedge of squash tightly in foil.
Step 3

Place foil packages on oven floor.
Step 4

Remove after 30 minutes.
Step 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.
Step 6

Add chicken broth to onion mixture, and simmer 10 minutes.
Step 7

Scoop out flesh from squash (discard seeds and skin), and add to soup.
Step 8

Add salt, pepper and sugar.
Step 9

Simmer 10 minutes.
Step 10

Remove from heat and let cool.
Step 11

Puree soup in food processor or blender, and stir in cream, cinnamon, and mace.
Step 12

Serve hot.
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