Acorn Squash Soup

Total Time:
2 hr 40 min
20 min
1 hr
1 hr 20 min

8 to 10 servings

  • 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

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 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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