Acorn Squash Soup Recipes

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ACORN SQUASH SOUP



Acorn Squash Soup image

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

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

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.

ACORN SQUASH SOUP WITH KALE



Acorn Squash Soup with Kale image

Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 5

4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces
1 medium onion, finely chopped
1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)
4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
Coarse salt and ground pepper

Steps:

  • Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.
  • Add onion to fat in pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.
  • Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve, garnished with reserved bacon.

Nutrition Facts : Calories 165 g, Fat 3 g, Fiber 4 g, Protein 6 g

ACORN SQUASH AND APPLE SOUP



Acorn Squash and Apple Soup image

Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 11

1 medium acorn squash (1 1/2 to 2 pounds)
2 tablespoons butter or margarine
1 medium yellow onion, sliced
2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
2 cans (14 ounces each) chicken broth (4 cups)
1/2 cup half-and-half
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

Steps:

  • Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
  • Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
  • Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
  • Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg

ROASTED ACORN SQUASH SOUP



Roasted Acorn Squash Soup image

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

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

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

ACORN SQUASH SOUP



Acorn Squash Soup image

Provided by Guy Fieri

Categories     appetizer

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 15

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

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.

ACORN SQUASH SOUP



Acorn Squash Soup image

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

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

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 :

CURRIED ACORN SQUASH SOUP



Curried Acorn Squash Soup image

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

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

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 :

ACORN SQUASH SOUP



Acorn Squash Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

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

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

DELICIOUS ACORN SQUASH SOUP



Delicious Acorn Squash Soup image

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

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)

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!

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ROASTED ACORN SQUASH SOUP - FOOD WITH FEELING
2021-09-13 Pre-heat oven to 350 degrees F. Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily. In a large pot, heat the oil until hot and saute the onion for 5 minutes.
From foodwithfeeling.com
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EASY ACORN SQUASH SOUP | LAURA FUENTES
Instructions. Roast or microwave the acorn squash until tender. Scoop out the meat into a bowl, set it aside. In a large saucepan, melt the butter over medium heat, add the onion and celery and sauté until tender, about 3 minutes. Add the flour and spices to the veggies and stir to combine.
From laurafuentes.com
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