Italian Acorn Squash Soup Recipe

Name: Italian Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large acorn squash; 1 tsp. oil; 1 medium potato, cubed; 1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme; 1/4 c. milk; 1 Tbsp. minced fresh parsley; 1 Tbsp. butter; 1 small onion, chopped; 2 1/2 c. chicken stock; 1/4 c. Parmesan cheese

Servings: persons

2 large acorn squash
1 tsp. oil
1 medium potato, cubed
1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme
1/4 c. milk
1 Tbsp. minced fresh parsley
1 Tbsp. butter
1 small onion, chopped
2 1/2 c. chicken stock
1/4 c. Parmesan cheese

1
Split squash in half and scoop out strings and seed.
2
Cut squash in quarters and steam for 30 minutes or until
3
very soft. Scoop out pulp and set aside.
4
In skillet, melt butter and add oil.
5
When hot, add onion and saute until wilted.
6
Add potatoes to skillet and stir.
7
Cook for 15 minutes.
8
Place potato mixture, stock and squash in large kettle.
9
Bring to a boil, then stir in thyme.
10
Simmer soup for 25 minutes.
11
Let cool slightly and puree in blender.
12
Return to kettle, stir in milk and heat again.
13
Serve hot with Parmesan cheese and parsley sprinkled on top.

424

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 large acorn squash, 1 tsp. oil, 1 medium potato, cubed, 1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme, and more.

Yes, Italian 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.

Italian Acorn Squash Soup

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