Spicy Acorn Squash Soup

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October 16, 2014

Gluten Free Spicy Acorn Squash SoupThis gluten free soup is sweet, hot and spicy. It is great served with a sandwich or a meal. If you can't handle hot, cut back on the quantity of spices in the recipe.


Total Time: Approximately 45 minutes to prepare.

Yield: It makes 3 cups of soup


  • 1 cooked acorn squash
  • 1 14.5 oz Swanson chicken broth
  • 1 tsp honey
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/4 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 Tbsp extra virgin olive oil
Gluten Free Spicy Acorn Squash Soup


  1. Wash and cut squash in half, lengthwise. Using a spoon, scoop out the seeds. Cut squash in 4 pieces. Place in saucepan and cover with water. Bring to a boil and boil gently for 15 minutes or so until squash is tender. Use a fork to test for tenderness.
  2. Remove from heat, drain and cool slightly. Use a spoon to scrape out the flesh. Discard the skin.
  3. While the squash is cooking, mix the remainder of ingredients. Add squash to this and pour it into a blender and blend until smooth.
  4. Pour back into saucepan and heat.
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  6. Serve hot.
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