Autumn Acorn Squash Soup Recipe

Name: Autumn Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Acorn Squash, Cut In Half And Seeds Removed; 3 Tablespoons Olive Oil; 1 whole Medium Onion, Chopped; 1 whole Red Bell Pepper, chopped; 2 cups Baby Bella Mushrooms, Chopped; 2 cloves Garlic, Minced; 32 ounces, fluid Chicken Stock; 1 teaspoon Dried Oregano; 1 teaspoon Dried Thyme; 1/2 teaspoons Salt

Servings: persons

1
1. Preheat the oven to 425 degrees Fahrenheit. Fill a 9x13 inch casserole dish with 1 inch of water and place the acorn squash halves into the dish, cut side down. Roast for 30-45 minutes or till they are easily pierced with a fork or knife. Pull out of the oven and set aside to cool.
2
2. In a stock pot over meduim heat, pour in the olive oil and saute the onion, red pepper, mushrooms, and garlic till the onion is translucent and all the vegetables are soft.
3
3. Add the chicken stock and bring the soup to a simmer. Season with the oregano, thyme and salt. Scoop the flesh of the cooled acorn squash into the soup and heat through.
4
4. Working in batches, ladle the soup into a blender and puree till smooth. (Don't forget to vent the blender lid so the soup doesn't explode.) You could also use an immersion blender if you have one and are so inclined. Salt to taste if it needs just a little more.
5
5. Once pureed, ladle the soup into serving bowls and enjoy! I've topped this soup with many differnt things. Our favorites are roasted chicken, bacon, and romano cheese. I imagine sour cream would be tasty too.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 whole Medium Acorn Squash, Cut In Half And Seeds Removed, 3 Tablespoons Olive Oil, 1 whole Medium Onion, Chopped, 1 whole Red Bell Pepper, chopped, and more.

Yes, Autumn 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.

That's it — enjoy your meal!

Autumn Acorn Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions