Acorn Squash Soup

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Soup was awesome! Served with the pistachio crostini, too.

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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.

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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!!!

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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!

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Loved the soup! I was happy that I had items on hand to make this vegan and it is lovely! Spicy too! Thanks Guy!

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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.

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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.

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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.

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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.

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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!