Acorn Squash Soup

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Acorn Squash Soup in bowlI love using squash in the fall and winter months. When used as the main ingredient in soup, the outcome is a very rich and comforting meal without too much effort. Acorn squash is great for your immune system, and has plenty of vitamins and minerals to support great skin and eye health.


Total Time: 50 minutes

Yield: 4 servings




  1. Cut the squash in half and scoop out the seeds. Cook in the microwave for about 5 minutes, until softened.
  2. Acorn Squash halves with seeds removed
  3. Finely chop the onions. In a large pot, fry them in the butter over medium low heat until creamy in colour, a few minutes.
  4. onions and butter in pan
  5. Use a spoon to scoop out the flesh of the squash.
  6. spooning out cooked squash

  7. Add the squash to the pot of onions. Discard the squash skins.
  8. Acorn Squash in pan
  9. Pour the broth into the pot. Bring to a boil then cook over low heat for 30 to 40 minutes.
  10. broth added to Acorn Squash in pan
  11. You can simply use a masher to smooth out any lumps left in the soup, or you can use a blender to puree. Add salt and pepper to taste. Serve in bowls with half and half and a sprinkle of tarragon.
  12. mashing Acorn Squash in Soup

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Food and Recipes Recipes Soups VegetableDecember 11, 2018
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