Paula Tripp'S Acorn Squash Soup Recipe

Name: Paula Tripp'S Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 acorn squash; 3 carrots, peeled and sliced; 1 onion, peeled and sliced; 2 Tbsp. butter; 1 Tbsp. flour; 1 tsp. salt; 1/2 to 1 tsp. pepper; 2 (14 1/2 oz.) cans chicken broth; 1/2 c. sherry; 1/2 tsp. nutmeg; 1/8 tsp. paprika; dash of allspice; dash of red pepper; 1 c. half and half; 1 1/2 Tbsp. sherry (optional); kale leaves; paprika

Servings: persons

4 acorn squash
3 carrots, peeled and sliced
1 onion, peeled and sliced
2 Tbsp. butter
1 Tbsp. flour
1 tsp. salt
1/2 to 1 tsp. pepper
2 (14 1/2 oz.) cans chicken broth
1/2 c. sherry
1/2 tsp. nutmeg
1/8 tsp. paprika
dash of allspice
dash of red pepper
1 c. half and half
1 1/2 Tbsp. sherry (optional)
kale leaves
paprika

1
Cut squash in half lengthwise and remove seeds.
2
Place squash, cut side down, in broiler pan.
3
Add hot water to pan to a depth of 1 inch.
4
Bake at 350u00b0 for 30 minutes.
5
Spoon pulp from squash to create a serving bowl, reserving pulp.
6
Set aside squash bowls. Place carrots and onion in a saucepan and cover with water.
7
Bring to boil, cover, reduce heat and simmer 15 minutes or until vegetables are tender.
8
Drain and combine vegetables with reserved squash pulp and 1/3 cup water in the container of blender or food processor.
9
Process 30 seconds or until mixture is smooth.
10
Set aside.
11
Melt butter in large Dutch oven over low heat.
12
Add flour, salt and pepper, stirring until smooth.
13
Cook 1 minute, stirring constantly.
14
Gradually add pureed vegetable mixture, chicken broth, sherry, spices and red pepper and bring to boil.
15
Cover, reduce heat and simmer 1 hour, stirring occasionally.
16
Stir in half and half and if desired 1 1/2 tablespoons sherry.
17
Cook until soup is heated through, but do not boil.
18
Serve in squash shells on bed of kale.
19
Sprinkle with paprika.

355

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 4 acorn squash, 3 carrots, peeled and sliced, 1 onion, peeled and sliced, 2 Tbsp. butter, and more.

Yes, Paula Tripp'S 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!

Paula Tripp'S Acorn Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions