Roasted Acorn Squash Soup Recipe

Name: Roasted Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash; 2 tablespoons butter; 1 medium onion, chopped; 1 stalk celery, chopped; 2 garlic cloves, chopped; 1 cup dry white wine; 1 quart chicken stock; ½ teaspoon nutmeg; salt & pepper, to taste; 1 cup fresh cranberries, whole; sunflower seeds, shelled, for garnish; diced cucumber, for garnish; honey, for garnish

Servings: persons

2 acorn squash
2 tablespoons butter
1 medium onion, chopped
1 stalk celery, chopped
2 garlic cloves, chopped
1 cup dry white wine
1 quart chicken stock
½ teaspoon nutmeg
salt & pepper, to taste
1 cup fresh cranberries, whole
sunflower seeds, shelled, for garnish
diced cucumber, for garnish
honey, for garnish

1
Prepare the squash - cut each one in half & scoop out the seeds with a spoon.
2
Place them skin side up on a greased cookie sheet & roast at 400 degrees until the flesh is soft, 30 - 45 minutes.
3
Remove from the oven & let cool.
4
Once cool, use a spoon to scoop the squash flesh out of its skin into a bowl.
5
Melt the butter in a large stockpot.
6
Add onion & celery and saute over medium heat until soft, around 5 minutes.
7
Add garlic and saute for another minute or so.
8
Add the wine and simmer for another 5 minutes.
9
Add the stock and bring to a boil.
10
Add the squash.
11
Cover partially and simmer for 30 minutes.
12
Working in batches, puree the soup in a blender.
13
Return it to the pot and bring to a boil.
14
Season with salt, pepper, and nutmeg.
15
Add cranberries and simmer the soup for 5 - 10 minutes, until the berries are heated through and have just begun to burst.
16
Garnish each bowl with sunflower seed kernels, diced cucumber, and a drizzle of honey.
17
Enjoy!

221

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 13 ingredients. The key ingredients include: 2 acorn squash, 2 tablespoons butter, 1 medium onion, chopped, 1 stalk celery, chopped, and more.

Yes, Roasted 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.

Roasted Acorn Squash Soup

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