Acorn Squash Soup

We made this acorn squash soup today.  Thanks to Emeril Lagasse for his ideas — we modified it just a bit.  This is a pretty quick recipe as long as you prepare the squash ahead of time.

Servings: 4-6


  • 2 acorn squash
  • 2 Tbs. olive oil
  • 1 large carrot – peeled and diced
  • 1/2 large apple (can use a whole one if it’s small) – diced (don’t have to peel)
  • 1/2 chopped onion
  • 1 tsp. ginger
  • 2 1/2 to 3 cups of vegetable stock (we actually used 1 1/2 cups of water and 1 1/2 cups of skimmed milk instead and really liked it)
  • Cinnamon, nutmeg & salt to taste
  • Fresh basil leaves (optional)


  1. Prepare squash ahead of time. Chop the acorn squash in half, scoop out the seeds, and bake in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 45 minutes — the cut side should be down.  Let cool for a few minutes.  Then peel off the skin, and chop into medium-size pieces.
  2. In large soup bowl, saute the onions, apples, and carrots in the olive oil until soft.  Add ginger.
  3. Add squash, sauted vegetables, basil leaves (if you are using them), and your liquid of choice (vegetable stock, milk, and/or water) to the blender and puree it.  You may have to puree it in batches — we did.
  4. Pour the soup back into the big soup pot on the stove.  Add nutmeg, cinnamon, and salt to taste.  Bring to a boil and then serve hot!

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