Gingered Acorn Squash Soup Recipe

Name: Gingered Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large acorn squash (3 lbs. each); 2 teaspoons olive oil; 1/4 teaspoon crushed red pepper flakes; 7 cloves garlic, minced; 1 medium yellow onion, chopped; 2 tablespoons grated fresh gingerroot; 2 medium russet potatoes, peeled and diced (2 cups); 3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling; 1/2 cup enriched soymilk or 1/2 cup milk; 2/3 cup mellow white miso; 1/2 cup dry sherry; 1 teaspoon garlic granules; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1 dash nutmeg

Servings: persons

2 large acorn squash (3 lbs. each)
2 teaspoons olive oil
1/4 teaspoon crushed red pepper flakes
7 cloves garlic, minced
1 medium yellow onion, chopped
2 tablespoons grated fresh gingerroot
2 medium russet potatoes, peeled and diced (2 cups)
3 1/2 cups vegetarian chicken broth or 3 1/2 cups vegetable broth, boiling
1/2 cup enriched soymilk or 1/2 cup milk
2/3 cup mellow white miso
1/2 cup dry sherry
1 teaspoon garlic granules
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 dash nutmeg

1
Cut the acorn squash in half, crosswise.
2
Scoop out seeds and discard.
3
Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
4
Bake for an hour.
5
Remove from pans and set aside to cool.
6
If the squash are rather small, it might take as many as five squash to make the required six pounds.
7
Simply quarter some of the smaller squash to fit the baking pans.
8
Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
9
Add the garlic, onion, and ginger.
10
Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
11
Add boiling broth and reduce heat to medium low.
12
Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
13
Simmer for 15 minutes, stirring occasionally.
14
Remove soup to food processor in batches, adding some soymilk to each batch.
15
Return the puree to the soup pot.
16
Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
17
Add to the soup with the garlic, ginger, and nutmeg.
18
Simmer gently for 10 minutes.
19
Do not boil.
20
(Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
21
Enjoy!

486

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 15 ingredients. The key ingredients include: 2 large acorn squash (3 lbs. each), 2 teaspoons olive oil, 1/4 teaspoon crushed red pepper flakes, 7 cloves garlic, minced, and more.

Yes, Gingered 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!

Gingered Acorn Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions