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Acorn Squash Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A comforting and flavorful soup made from roasted acorn squash, enriched with cheese and cream for a velvety texture.

Ingredients

Vegetables

  • 6 small Acorn squash (washed and wiped)
  • 1 tbsp Olive oil (for drizzling)
  • 1 tbsp Butter
  • 1 med Onion (finely chopped)
  • 1 large Garlic clove (minced)
  • 1 bay leaf Bay leaf
  • 1 cup Milk
  • 1 cup Cream or half and half (12 to 18% fat)
  • ¼ cup Parmesan cheese (grated)
  • 2 tbsp Gruyère cheese (grated)
  • ½ tsp Salt (to taste)
  • ½ tsp White pepper powder
  • 2 tbsp Sour cream (for garnish)

Instructions 

  • Preheat oven to 375°F (190°C). Roast the squash for 30–35 minutes, then cool, cut off the top, scoop out flesh, and set shells aside.
  • In a large pot, heat olive oil and butter. Sauté chopped onion and garlic for 2–3 minutes.
  • Add roasted squash flesh and bay leaf. Pour in broth and simmer for 15 minutes.
  • Remove bay leaf, add milk, cream, and cheeses. Season with salt and pepper. Blend until smooth.
  • Ladle soup into squash shells, top with sour cream, and serve immediately.

Notes

For a richer flavor, add more cheese or herbs as desired.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Acorn Squash