Recipe Acorn Squash Soup

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ACORN SQUASH SOUP

I don't usually like squash. Someone gave me some home-grown acorn squash and I found this recipe to use them up. I like this! Use lots of nutmeg and any kind of squash (acorn, butternut, hubbard) you'd like. This freezes well. Add more broth for a thinner consistancy. Try adding some cooked wild rice. YUM!

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Acorn Squash Soup image

Steps:

  • Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
  • Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
  • Puree with a hand blender (or in batches in a regular blender). Serve hot.

2 acorn squash, cooked
2 tablespoons butter
1 small onion, diced
1/4 teaspoon salt
14 ounces vegetable broth or 14 ounces chicken broth
1/4 teaspoon nutmeg
1/8 teaspoon cayenne

BUTTERNUT AND ACORN SQUASH SOUP

This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.

Provided by LEAH977

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10



Butternut and Acorn Squash Soup image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
  • Melt the butter in a skillet over medium heat, and saute the onion until tender.
  • In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
  • Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
¼ cup chopped sweet onion
1 quart chicken broth
⅓ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon ground black pepper
½ teaspoon ground cinnamon to taste
fresh parsley, for garnish

CURRIED ACORN SQUASH SOUP

Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9



Curried Acorn Squash Soup image

Steps:

  • Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender. , In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly., In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired.

Nutrition Facts :

3 medium acorn squash, halved and seeded
1/2 cup chopped onion
3 to 4 teaspoons curry powder
2 tablespoons butter
3 cups chicken broth
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Crumbled cooked bacon, optional

ACORN SQUASH SOUP

The recipe for this thick and creamy acorn squash soup was given to me by a fellow squash lover. The attractive rich yellow soup is especially enjoyable during the cool nights of Indian summer. -Dorrene Butterfield, Lincoln, Nebraska.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13



Acorn Squash Soup image

Steps:

  • In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through., In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon.

Nutrition Facts :

1 small onion
1/4 cup chopped celery
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder
Dash cayenne pepper
2 cups chicken broth
1 can (12 ounces) evaporated milk
3 cups mashed cooked acorn squash
Salt and pepper to taste
5 bacon strips, cooked and crumbled

ROASTED ACORN SQUASH SOUP

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11



Roasted Acorn Squash Soup image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
  • Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
  • Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
  • Bring the mixture to a simmer and cook for 20 minutes.
  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
  • Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

ACORN SQUASH SOUP IN A SQUASH BOWL

Provided by Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 8



Acorn Squash Soup in a Squash Bowl image

Steps:

  • Preheat the oven to 400 degrees F. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. Discard the fibers and reserve the seeds for garnish, if desired. Set aside the bottom halves of the squash as these will be soup bowls. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Roast until dark golden brown, about 40 minutes.
  • Let the squash cool slightly, and then peel off the skin. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Pour into a saucepan and keep warm over low heat until ready to serve. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. Bake until crispy, about 25 minutes.
  • Remove and let cool for 10 minutes before using. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Place the squash in shallow bowls and fill with hot soup. Garnish with a fresh sage leaf and a sprinkling of roasted seeds.

6 acorn squash (5 to 6-inch diameter)
2 green apples, peeled, cored and cut into wedges
1 yellow onion, cut into wedges
2 tablespoons plus 1 teaspoon olive oil
2 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground pepper
2 sprigs fresh sage, leaves picked and torn, plus more for garnish
Vegetable broth, as needed

ACORN SQUASH SOUP

Provided by Guy Fieri

Categories     appetizer

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 15



Acorn Squash Soup image

Steps:

  • Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
  • In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.

3 whole acorn squash, approximately 8 cups when cooked
6 shallots, 1 cup diced, 3 left whole and peeled
6 garlic cloves, peeled
3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
1 tablespoon salt
1 tablespoon pepper, freshly cracked, plus more for seasoning
1 stick unsalted butter, in all
4 cups chicken stock, low-sodium
1/4 teaspoon cayenne
1/4 teaspoon white pepper
1 teaspoon sage, dry
1 teaspoon savory
1 cup heavy cream
1 tablespoon Worcestershire sauce
1/3 cup grated Parmesan

DELICIOUS ACORN SQUASH SOUP

This is a delicious thick creamy rich soup with a lovely yellow colour, perfect for those cool fall and cold winter nights. You can adjust the dill, cayenne and curry to taste and this recipe can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 33m

Yield 6 serving(s)

Number Of Ingredients 15



Delicious Acorn Squash Soup image

Steps:

  • In a large saucepan, saute the onion with garlic (if using) and celery in butter.
  • Stir in flour, bouillon powder, dill, curry and cayenne until blended.
  • Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
  • Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
  • In a blender carefully process the soup in batches until smooth.
  • Pour into bowls; garnish with bacon and croutons.
  • Delicious!

1 small onion, chopped
2 tablespoons fresh minced garlic (optional)
1 large celery
3 tablespoons butter (for vegetarian use olive oil)
2 tablespoons flour
2 teaspoons chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder (can use more to taste)
1 pinch cayenne pepper
2 cups chicken broth
1 1/2 cups whipping cream (can use evaporated milk)
3 cups mashed cooked acorn squash
salt and pepper
7 slices bacon, cooked and crumbled (can use more)
crouton (optional)

ACORN SQUASH SOUP

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 12



Acorn Squash Soup image

Steps:

  • Preheat oven to 350 degrees. Place the squash halves cut side down on a foil-lined baking sheet, and bake until tender, about 40 minutes.
  • Meanwhile, melt the butter in a large saucepan. Add the onion, saute until tender and then add the applejack. Scoop out the flesh of the squash, and add it to the saucepan along with the cider and chicken stock. Cook for 20 minutes.
  • Puree the mixture in a blender, in batches if necessary, until very smooth. Return to the saucepan, reheat and season with cardamom, cinnamon and nutmeg. Stir in the vinegar, and season to taste with salt and pepper. Garnish each serving with popcorn, if desired.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 954 milligrams, Sugar 11 grams, TransFat 0 grams

3 acorn squash, halved and seeded
2 tablespoons unsalted butter
1 1/2 cups diced onions
1/2 cup applejack, Calvados or other brandy
2 1/2 cups apple cider
4 cups chicken stock
1 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cider vinegar
Salt and freshly ground black pepper to taste
1 1/2 cups unsalted, unbuttered popcorn, optional

CURRIED ACORN SQUASH SOUP

A fall-tastic soup featuring acorn squash, apple, ginger, and curry.

Provided by HUZZAH

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 12



Curried Acorn Squash Soup image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut acorn squash in half and remove seeds and pulp. Place cut-side down in a baking dish; add about 1 inch of water.
  • Roast in the preheated oven until a knife can be easily inserted, 20 to 30 minutes.
  • While squash roasts, heat oil in a medium saucepan over medium-high heat. Saute onion until almost translucent, about 5 minutes. Mix in garlic and ginger. Add apple and cook, stirring regularly to keep from sticking, until it starts to get mushy, 7 to 10 minutes. Pour in 1/4 of the chicken broth. Add curry powder, cinnamon, cardamom, cayenne, salt, and pepper.
  • Remove squash from the oven and let cool enough to handle, about 5 minutes. Remove skin carefully, chop flesh roughly with a knife, and mash some of the flesh.
  • Add squash to the pot with remaining chicken broth. Simmer soup over medium-low heat, stirring occasionally, for 5 to 10 minutes. Taste and adjust seasoning as needed. Pour into large bowls and serve.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 23.1 g, Fat 3.8 g, Fiber 4 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 209.3 mg, Sugar 9 g

1 acorn squash
1 tablespoon extra-virgin olive oil
1 small white onion, chopped
½ tablespoon freshly minced garlic
½ tablespoon freshly minced ginger
1 large Golden Delicious apple - peeled, cored, and chopped
1 (14.5 ounce) can fat-free chicken broth, divided
½ tablespoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 pinch cayenne pepper
1 pinch salt and ground black pepper to taste

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