Acorn Squash Soup

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Love this soup! Recipe is definitely a keeper!

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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.

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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!

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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!

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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.

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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!

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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!

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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.

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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!!!!!!!

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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!