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.

View All

More Recipes and Ideas
Loading review filters...

    52 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    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?
    very good. if you dont like spicy be carefull with the pepper and cayenne though
    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!!!
    Delicious. (And yes, I followed the actual recipe :-))
    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!
    Love this soup! Recipe is definitely a keeper!
    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.
    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!
    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!
    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.
    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!
    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!
    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.
    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!!!!!!!
    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!
    Soup was awesome! Served with the pistachio crostini, too.
    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.
    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!!!
    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!
    Loved the soup! I was happy that I had items on hand to make this vegan and it is lovely! Spicy too! Thanks Guy!
    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.
    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.
    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.
    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.
    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 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!
    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.
    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.
    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!
    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.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Thanksgiving Appetizers