Acorn Squash Soup

Total Time:
2 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr 20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 whole acorn squash, approximately 8 cups when cooked
  • 6 shallots, 1 cup diced, 3 left whole and peeled
  • 6 garlic cloves, peeled
  • 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
  • 1 tablespoon salt
  • 1 tablespoon pepper, freshly cracked, plus more for seasoning
  • 1 stick unsalted butter, in all
  • 4 cups chicken stock, low-sodium
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1 teaspoon sage, dry
  • 1 teaspoon savory
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup grated Parmesan
Directions

Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.

In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.


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4.8 58
I followed this recipe closely. Overall it tasted bad. To add to this, the flavors present were very lack luster, there is no character. Secondly, the squash gives this strange flavor at the end that is similar to wood- maybe saw dusty comes close. I'm not sure why this recipe is so highly rated. item not reviewed by moderator and published
THE BEST!!!! item not reviewed by moderator and published
I just made this yummy soup! I usually season with more of a curry flavor...I really like the change to cayenne and sage. I also used greek yogurt instead of cream. For sure a keeper! item not reviewed by moderator and published
Absolutely delicious. I also made it with pumpkins. Going into my soup repitoir! item not reviewed by moderator and published
Ive made this a few times and as it stand it is a great recipe. For a bit of a change add some curry - amazing! item not reviewed by moderator and published
Always amazing. I've made this many times, and it is truly fall happiness in a bowl. Seriously. It's the perfect amount of spice for my husband and I, but I know it would be a little much for a couple of friends of ours. The most recent time I made it, I didn't have a stick mixer, so I just used a regular mixer, which didn't work so well...not smooth enough for me. I'll probably go for the Magic Bullet next time. I also substituted yellow onion for shallots, and half-and-half for cream. item not reviewed by moderator and published
This is a great recipe, we have made it several times and are still wondering what to do with the extra butter. It calls for one stick in the ingredients but I only find a use for 2 tablespoons. Can anyone help? item not reviewed by moderator and published
very good. if you dont like spicy be carefull with the pepper and cayenne though item not reviewed by moderator and published
fantastic - i lost this recipe and tried to recreate this soup with poor results - this is going in my recipe box now never to be lost again!!! sooooo good and we love the little kick as we are tired of the sweet take on squash soup. Thank You!!! item not reviewed by moderator and published
Delicious. (And yes, I followed the actual recipe :-)) item not reviewed by moderator and published
I've always made butternut squash soup and love it, so acorn squash soup seemed to be a natural alternative and this recipe was a good way for me to try out my new vitamix. I roasted the acorn squash only with olive oil, but only had 3 shallots so roasted those along with a red onion on a separate cookie sheet, and roasted the garlic cloves in foil It was a breeze to grate the parm, however, I agree with others, I'm not sure it needed it. I used half and half, added fresh grated nutmeg, and used a combo of marjoram and summer savory since I was out of sage. The vitamix did an amazing job of pureeing the roasted onion, shallots, garlic with the squash...what a beautiful color too. The nutmeg really added a spark the same effect as lemon. Can't wait to serve this with crusted bread and a beautiful salad-totally vegetarian! item not reviewed by moderator and published
Love this soup! Recipe is definitely a keeper! item not reviewed by moderator and published
Skip the soup and just go with the acorn squash prep and cook directions until you start preparing the pulp for the soup. The shallots and the garlic imbue the squash with wonderful flavors. I prepared the soup as directed (tasting a bit of the squash post-roasting -fantastic! before continuing with the recipe and was a bit disappointed with the end result. It was okay bordering on good but I probably won't make it again. I paired it with an open faced brie and arugala sandwich on artisan bread. The sandwich was wonderful and definitely the highlight of the meal. item not reviewed by moderator and published
This was a fabulous recipe! My husband, who usually isn't a huge soup fan, ate two servings and said it was a "keeper" recipe. I didn't use the butter on the squash when roasting it to lower the fat content. I also used a lemon-infused olive oil instead of the regular olive oil. I used standard whipping cream instead of heavy cream, and it didn't affect the texture. The house smelled so good while the squash was roasting. This is a perfect fall/winter recipe for sure! Thanks, Guy! item not reviewed by moderator and published
Great recipe. Very easy and very flavorful! I threw in a serrano chili on one of the squash halves to add a little kick. Turned out great. Will totally make again. Thanks Guy! item not reviewed by moderator and published
LOVED this soup. I used the heavy cream, but next time I'll use milk. It really didn't need it. Perfect amount of kick to it. Even my husband, who thinks he hates squash, ate two huge bowls. I also fried some fresh sage in brown butter and drizzled the butter (instead of olive oil over the soup with a couple of fried sage leaves as garnish. Delish. item not reviewed by moderator and published
Autumn in a bowl. This was lovely. We didn't have any (good parm, so I omitted it. I also used whole milk instead of heavy cream (also due to resources. We ate it with crusty parisan and a pesto dipping oil, and paired it with Lagunita's IPA. Can't ask for much more out dinner. Being vegetarians, my husband and I truly appreciate when a vegetable is highlighted or accentuated in a dish, vs. simply being a second-thought side. Thanks, Guy Fieri! item not reviewed by moderator and published
This was AMAZING and so easy to make! This is a keeper recipe. I added a bit more cayenne pepper because my husband and I like spicy food. It was great. We plan on making this again and again! I didn't have the cheese but didn't need it! item not reviewed by moderator and published
This soup is fantastic. I have made it a few times and everyone I make it for wants the recipe. I wouldn't change a thing, except it is helpful to know that you can also use butternut squash instead of the acorn squash. Don't skip the step of roasting the squash, shallots and garlic; the flavor would definitely not be the same if you just boiled the squash. item not reviewed by moderator and published
I loved the acorn squash soup I did opt to change the heavy cream for sour cream instead. Super yummy! It's a keeper for cold New England winters!!!!!!! item not reviewed by moderator and published
I loved this soup. I would probably cut the cayenne down a tad because not everyone in my family likes spicy. You need some time to prepare this, but it's worth it. Yummy! item not reviewed by moderator and published
Soup was awesome! Served with the pistachio crostini, too. item not reviewed by moderator and published
Yummy! Like some of the other reviewers who didn't watch the show, didn't put butter on the squash when I roasted them....they browned just nicely with just the olive oil. Also, made croutons from sour dough bread tossed with olive oil and the same spices in the soup. Toasted them in a 350 degree oven for 10 min after I took the squash out. item not reviewed by moderator and published
This is out of this world! I absolutely love that the garlic and shallots get roasted with the acorn squash, their oils flavored the squash in an incredible way. This was my first time cooking with acorn squash, I can definitely see how it gets its name because aside from the shape the squash has a nutty taste and is quite different than butternut squash...I like this one more! I only had 1 squash so I adjusted the ingredients accordingly, and I didn't have worch. sauce and I don't like white pepper so I left those out. Also, I used whole milk instead of heavy cream and it was DELICIOUS!!! item not reviewed by moderator and published
This soup was amazing!! It was creamy and filling, so delicious. I used half and half instead of heavy cream, and fresh sage instead of the dry. I could not find my worcestershire in my pantry (hubby must have used it all... so I omitted that. I had a loaf of whole clove garlic bread, so I made some quick croutons to go on top, and they really rounded out the garlic flavor in the soup. I could not stop thinking about this dish for hours after I ate it, and the leftovers were just as good. Must try! item not reviewed by moderator and published
Loved the soup! I was happy that I had items on hand to make this vegan and it is lovely! Spicy too! Thanks Guy! item not reviewed by moderator and published
What a great seasonal time soup. So full of flavor & a great way to use acorn squash. The only thing i had to do differently was to cook the squash for a while longer, but this was due to me having large squash. Other than this i made this recipe exactly as Guy's & it does not disappoint. I used catherinesiebel's idea(see 3 posts down of roasting the squash seeds with olive oil, salt & pepper for garnishing the soup. Great idea, but i thought they softened to much & became chewy. Still they make a delicious snack in there own rite, so they are well worth cooking. I have already put this recipe in my favorites list, Thank you. item not reviewed by moderator and published
I just finish, just waiting for hobby to come home to have dinner. I just taste it and OMG, the soup is very good and easy to make. I did not have shallots so I used yellow onios instead, roasted half and cooked the other half as the recipe calls for. I did not have savory so I left it out, I used fresh thyme and fresh sage from my garden. Other than that I followed the recipe and it turned out really good.I love soups so I will be adding this to my list. item not reviewed by moderator and published
I loved this recipe! Most of the acorn squash recipes I have tried previously have been overly sweet. I loved the bit of spicy kick this recipe has. I am not a big fan of strong onion taste so added only half the shallots (just the roasted shallots, so I also didn't use the butter since I didn't need to saute the other shallots. I didn't have savory so I looked online and saw that thyme is similar but a little stronger, so just used half the amount called for of savory. item not reviewed by moderator and published
I tossed the squash seeds with some olive oil and salt/pepper, then threw them in the oven while the squash was roasting -- they made a great garnish for the soup! I also didn't have cream, so I combined milk with some fat free greek yogurt. item not reviewed by moderator and published
We thought this was awesome! I did some tweaking...I used 6 small squash, leftover from my garden. They roasted and caramelized just fine, just took about a half hour longer than recipe said. I didnt have any shallots, so those got left out. We doubled the savory, cayenne pepper, white pepper, and sage. We like things a bit more spicy! Also, we left out the butter to reduce the fat...besides reading the 2 T. of butter in the dutch oven...in the list of ingredients said a whole stick of butter...we didn't see where the other 6 tablespoons went, so we just left it out! Will DEFINITELY amke again! item not reviewed by moderator and published
It was good, it had a mild kick to it. The next time I do it I will put less worcestershire sauce. Very good recipe for cold days. item not reviewed by moderator and published
I just finished making this soup. This was our first time with acorn squash, and we loved it! The seasoning is perfect. Make sure you roast the squash with butter and olive oil, not just oil because halfway through i realized it needed something else and when i added the butter, it started caramelizing well. very delicious. item not reviewed by moderator and published
i DIDN'T ADD THE SAVORY, CREAM OR THE SHALLOTS AND I INSTEAD ADDED ONE APPLE TWO YELLOW POTATOES AND ALSO CARROTS AND CELERY WERE ADDED , AND GARNISHED WITH SOUR CREAM AND CILANTRO, IT WAS SO GOOD, DEFINITELY A MUST IF YOU HAVE SQUASH LAYING AROUND. item not reviewed by moderator and published
I didn't read the reviews about adding butter to the squash when baking - that would have helped the squash caramelize. They did NOT get brown in 1 hour, with only olive oil on them. However, the soup turned out really good. I can't eat milk & cheese, so I left out the parmesan, and used coconut milk (not coconut cream which is sweetened, but coconut milk). Is used 1/2 c coconut milk with 1/2 cup water, but then added a bit more pure coconut milk for the fat content. The soup was good. I would probably puree it a bit more to avoid crunchy onion (probably didn't cook it long enough). I also used white onion in place of the shallots. I added more worchester. You can do this in stages. Stage 1 was just roasting one night, and taking the pulp out of the shells. Another day I put it all together, which was fast. If you pre-measure, cover the worchester with plastic wrap or it will dry into paste. Have fun with this one! item not reviewed by moderator and published
Delicious soup! I love acorn squash...not too sweet and quite tasty. This soup hits the spot as a meal starter or on its own. I used half-n-half in lieu of cream, and added steamed apple chunks to the soup just before serving. I always serve this type of soup with cayenne on the table. I would recommend this one, and will make it again. item not reviewed by moderator and published
Great tummy lining warm! Just perfect for the cold weather. The extra warmth with the cayenne makes it. I added butter in the haves before cooking, as in the show. For a boring squash, this recipe makes it right! Thanks Guy! item not reviewed by moderator and published
This soup is delicious! I roasted the seeds & added them as garnish ~ provided just the right amount of salty crunch. YUM! item not reviewed by moderator and published
I DID NOT MAKE THIS RECIPE, BUT BECAUSE I AM PLANNING TO, I READ THE REVIEWS AND THEN WATCHED THE SHOW - SOMETHING I TRY TO DO IN CASE THEIR IS COMMENTARY ABOUT MISSING INGREDIENTS OR OTHER ISSUES. IN THIS CASE THERE SEEMED TO BE A PROBLEM ABOUT THE BUTTER. HERE'S THE DEAL...HE DID NOT PUT 6 TABLESPOONS OF BUTTER IN EACH ACORN HALF BEFORE ROASTING...THE 6 TABLESPOONS OF BUTTER ARE USED FOR THE CROSTINI THAT ACCOMPANIES THIS RECIPE AS A TOPPER ON THE COMPLETED SOUP. IT IS CERTAINLY NOT CLEAR THE WAY THE RECIPE IS WRITTEN, BUT THIS IS EXACTLY WHAT HE DID. HOPE IT HELPS. item not reviewed by moderator and published
I saw the episode where Guy makes this: he puts 1 tablespoon of butter in each squash half before baking, they left that step out of this recipe. That would be 6 Tbsp there, the other 2 are used as per the recipe to saute the shallots. 1 stick of butter (8 Tbsp accounted for! With that said, we LOVE this recipe. I've used both butternut (1-2 depending on the size and acorn squash- I have to say I like the butternut better (maybe next time I'll try some of both at the same time. The garlic and cayenne give it that WOW! factor. I like this so much better than the sweeter squash soups they serve in restaurants. Toast the squash seeds or your favorite nut (pecans for me! to drop in the bowl right before serving. Gives it a nice little cruch to complement the smoothness of the soup. item not reviewed by moderator and published
I had never had squash soup, so this was a first... and a perfect first at that! I used 1 acorn and 1 butternut squash that I had on hand, reduced the chicken broth to 3 cups, used 3/4 c cream, and I agree with the other reviewer, this only used 2 tblsp. butter. Maybe he intended the rest of the stick to be used on the crostini that was in the same episode. This was a very tasty, hearty soup, and like another reviewer, I added a little bit of herbs de provence and paprika. All three recipes in the episode paired so well together. item not reviewed by moderator and published
OH MY GOSH! I was in heaven when I ate this. I simply had to omit the cream because I am lactose intolerant. We cooked the acorn squash for a previous meal but we did not care for it. It is a strong squash. I had to use it up so I tried this recipe. I cook like RR and just dump. HEAVEN in a bowl! I canned the left overs. Thank you Mr. Guy! Mmmmm mmmmm! item not reviewed by moderator and published
So easy. So fabulous! Thanks for the great recipe Guy! item not reviewed by moderator and published
This soup is hearty and delicious! I think that almost any kind of squash would be awesome in this! I made it with a squash I bought that said "acorn squash" on the sticker, but after looking through this site, I dont think thats what kind of squash it was! In any case, it is simply scrumptious and aromatic. It really is a meal in itself. I will experiment with other kinds of squash just out of curiosity now. Really great! Thanks Guy! item not reviewed by moderator and published
The only substitution I made was to replace the cayenne with smoked paprika as some eaters were heat-phobic. The result was delicious. The worcestershire added such a flavor base and was so unexpected. Everyone loved it! A great start to a veggie dinner or a cold winter meal itself. item not reviewed by moderator and published
Hello - This sounds wonderful and I plan to make it very soon. To the cooks who saw Guy make this soup, where is all of the butter? The ingredient list indicates "1 stick unsalted butter, in all" but the directions only indicate 2 Tablespoons. (?) thanks!! item not reviewed by moderator and published
this soup recipe is so easy and aromatic. everyone in the house will go wild while it's cooking. 2nd time making even better and interchanged the acorn for butternut squash. very good! item not reviewed by moderator and published
This was an awesome and delicious way to add more veggies to your diet. My 3 and 5 year old daughters actually asked for seconds! I added a few personal favorites: herbes de provence, smoked paprika, white wine, roasted parsnips, and slices of sweet italian sausage. Yum, yum, yum! item not reviewed by moderator and published
We don't normally eat a complete vegetarian meal, and even the hard core meat & potato lover liked this soup (I believe he had 3 bowls in one sitting!). Yes, it takes a little time as the squash needs to roast, but it takes little effort to let the squash cook in the oven and it filled the house with such a rich aroma. Pair this with a crusty bread of your choice (I recommend a good sour dough) and some cheese on the side and you have a great homey supper on a cold gray winter day. item not reviewed by moderator and published
Even with all the food we had for Christmas dinner, this delicious soup really stood out from the rest. It was a hit with the family! item not reviewed by moderator and published
This soup is really good but I thought it was better before I added the cream. It became too thin with 8 oz cream. The recipe calls for a stick of butter but the recipe only shows to add 2 TBS... did I miss something? item not reviewed by moderator and published
Loved this! Easy to make, lots of flavor, a perfect way to use some local winter vegetables and keep the cold weather out! I highly recommend it, the cayenne and shallots add some great flavor. item not reviewed by moderator and published
Just a really great idiot-proof recipe. I used vegetable stock rather than chicken stock, and I left out the heavy cream and the cheese. The spices were great (especially the savory) and the thick consistency of the soup worked great for a cold day. item not reviewed by moderator and published
This was one big hit in my house. This soup turned out exactly how we were thinking it was going to. We were amazed at how depth of flavor this soup had. Definately the best squash soup I've had yet and I actually made this one myself. Thank Guy again for such a great recipe. item not reviewed by moderator and published
Everyone wants me to make this again, and I will definitely. The flavors are wonderful. Thanks, Guy, for sharing this. item not reviewed by moderator and published
This was a fantastic recipe! I am a big fan of soups, any time of year, but especially in the winter. Usually acorn squash is rather bland, but the trick of roasting it with the olive oil, shallots, and garlic really made the squash taste rich. The herbs are just right and don't forget the cayenne for that little kick. This recipe is a real winner and I'll be making it often!!! item not reviewed by moderator and published
This soup is delicious and it was easy to make. As the previous reviewer stated, it had a very nice kick. I will definitely add this to my recipe collection. I used veggie stock instead of chicken and half and half instead of cream and it was wonderful. item not reviewed by moderator and published
My husband made this yesterday after watching the show. It's now one of our favorite soups. The combination of spices is brilliant! The cayenne and white pepper really give it a kick, the combination of flavors creates a spectacular meal. Try it....you don't know what you've been missing! item not reviewed by moderator and published
I split the remainder between the squash halves before baking them. Not sure if that's right, but it's how I normally cook acorn squash, anyway. item not reviewed by moderator and published
Thanks. I had the same problem with the butter, and read the recipe several times thinking I had missed the other 6 Tbs. It was delicious without the extra butter, but perhaps I, too, will put it in the squash while baking it next time. item not reviewed by moderator and published

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