Acorn Squash Soup
Prep time
Cook time
Total time
A flavorful appetizer or side dish
Recipe type: Main
Serves: 2 to 3 Servings
  • 1 Large acorn squash
  • 2 Tablespoons softened butter
  • ½ Cup plus 2 tablespoons milk
  • 1 Teaspoon ground ginger
  • ½ Teaspoon ground nutmeg
  • 2 Tablespoons sugar
  • Pinch of Kosher salt
  • ½ Teaspoon ground cinnamon
  1. Cut an acorn squash in half and scoop out the seeds and pulp. Place the squash open side down on a greased baking pan. Place the pan in a pre-heated 400 degree oven and cook for 40 minutes. When the squash is done, take out and set aside to cool.
  2. Once the squash has cooled, remove the squash from the skin and place in a broiler. Add 2 tablespoons softened butter, ½ cup plus 2 tablespoons milk, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and ½ teaspoon ground cinnamon to the cooked squash.
  3. Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
  4. This makes 2 to 3 servings and can be served hot or cold. For an added touch, place a dollop of sour cream in each soup bowl when it is served.
Recipe by The Surprised Gourmet at