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Acorn Squash Soup

5.0/5 rating (1 votes)
  • Serves: 4


    • 1 red onion, diced
    • 2 celery stalks, diced
    • 2 large carrots, shredded
    • 1 Tablespoon butter
    • 1 acorn squash
    • 2 cans Swanson's chicken broth
    • 3/4 teaspoon (well-rounded) ground nutmeg
    • pinch of salt
    • 1/4 teaspoon white pepper
    • 1 cup heavy whipping cream or fat-free half and half

    Saute onion, celery and carrots in butter in a medium to large pot.  Meanwhile, wash and cut acorn squash in half.  Put squash in microwave safe dish upside down (skin side out) and add some water (maybe 2 Tablespoons).  Cover in plastic wrap and microwave on high for 8 minutes.  Carefully remove squash from microwave and flip over.  Scoop out soft squash flesh with spoon and plop that into the sauted vegetables.  Throw away or compost the stringy-skin of the squash.  Add chicken stock, nutmeg, salt and pepper.  Simmer on stove for about 30 minutes.  Puree the squash mix in a blender.  Return smooth soup to pan and add whipping cream.  Heat soup to taste and serve.