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acorn squash soup recipe

Probably most of you have tried butternut squash soup, but I suspect not too many of you have given acorn squash soup a whirl.  Roasted acorn squash soup is just as delicious and it makes a perfect appetizer for your holiday dinner table.

You can also roast some extra squash to be edible bowls to hold the soup. They look beautiful on your holiday feast table.

Roasted Acorn Squash Soup Recipe
Prep Time
50 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Course: Soup
Cuisine: American
Keyword: Acorn Squash Soup
Servings: 4 servings
  • acorn squashes
  • tsp  salt
  • tsp  ground black pepper
  • tbsp  olive oil
  • granny smith apple  cored and chopped
  • shallot  chopped
  • yellow onion  chopped
  • 1/2  tsp  dried ginger
  • 1/4  tsp  dried sage
  • 1/8  tsp  cayenne pepper
  • 1/8  tsp  ground allspice
  • cups  vegetable stock
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. Sprinkle salt and pepper onto halved squash. Place squash, cut-side-down, onto baking sheet. Roast in oven until tender, about 45 - 50 minutes. Remove from oven and allow to cool.
  4. Once cool enough to handle, scoop flesh out of skins with a spoon and set aside.
  5. In a large pot heat olive oil over medium-high heat until hot. Add apple, shallot and onions and saute until tender, about 6-8 minutes. Add ginger, sage, cayenne, allspice, squash flesh and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.
  6. Remove pot from heat and puree mixture with an immersion blender. (You can also use a blender of food processor.)
  7. Add additional salt and pepper as needed and serve hot.