Acorn Squash Soup Recipe

Name: Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved and seeded; 1 large yellow onion, chopped; 1 tablespoon butter or margarine, melted; 2 tablespoons light brown sugar; 3 cups chicken broth; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1/4 teaspoon pepper; 1/2 cup whipping cream

Servings: persons

2 acorn squash, halved and seeded
1 large yellow onion, chopped
1 tablespoon butter or margarine, melted
2 tablespoons light brown sugar
3 cups chicken broth
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon pepper
1/2 cup whipping cream

1
Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a greased shallow baking dish. Bake at 400u00b0 for 45 minutes or until tender; cool. Scoop out pulp, discarding shells.
2
Saute onion in butter in a Dutch oven over medium-high heat 7 to 8 minutes or until lightly browned. Add brown sugar; cook 2 minutes, stirring often. Add squash pulp; cook 5 minutes, stirring often. Add broth and next 4 ingredients. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat; cool slightly.
3
Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven; simmer 5 minutes. Drizzle each serving with a little whipping cream.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 acorn squash, halved and seeded, 1 large yellow onion, chopped, 1 tablespoon butter or margarine, melted, 2 tablespoons light brown sugar, and more.

Yes, Acorn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acorn Squash Soup

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