Acorn Squash Soup
Acorn Squash Soup is good as an appetizer or side dish
As the days begin to warm this spring, a delicious bowl of Acorn Squash Soup hits the spot.
People tend to think of the acorn squash as a winter squash, but it’s good anytime of the year. Acorn Squash Soup can be a flavorful appetizer or a delicious side dish with a meal.
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.
Once the squash has cooled, remove the squash from the skin and place in a boiler. Add 2 tablespoons softened butter, 1/2 cup plus 2 tablespoons milk, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 2 tablespoons sugar, a pinch of Kosher salt, and 1/2 teaspoon ground cinnamon to the cooked squash.
Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
Acorn Squash Soup goes well as a side dish to a meal
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.
When I prepared this Acorn Squash Soup, I served it with Blue Cheese Meatballs (recipe to come later) and Creamy Cheesy Spinach.
Thanks for stopping by today. I hope I’ve enticed you to try this Acorn Squash Soup recipe. If you do, please be sure to stop back by and let me know how it turned out. Do you have a favorite Acorn Squash Soup recipes? Do you have a favorite type squash you like to cook?
Cucina Felice!
Prep time:
Cook time:
Total time:
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
- 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.
- 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.
- Mix the ingredients well. Using a hand-held blender, puree the soup mixture until the desired consistency.
- 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.
We’re FINALLY getting a stretch of warmer days, but I have a feeling it will still be soup weather for at least another month. Acorn squash soup would hit the spot!
Liz recently posted…Spring Freekeh Salad
Love acorn squash! And soup made from it. I admit — I’m one of those people that tends to use this veggie most often during fall and winter. Silly, though, because as you point out it’s good all year round. Anyway, good stuff — thanks so much.
John/Kitchen Riffs recently posted…Indian Carrot Salad with Mustard Seeds
[…] why not try meatballs and soup. Doesn’t sound odd until you make it Blue Cheese Meatballs and Acorn Squash Soup. Add a side dish of Creamy Cheesy Spinach to round out the […]