Acorn squash soup is an amazing soup to make, if you like butternut squash chances are you will love acorn squash soup as well.
If ever asked I have to say the fall is my favorite season of the whole year. I love the cooler weather, I love the beautiful colors of fall, I even like day light savings time. I also love the wonderful variety of vegetables that come only during the fall. Some of my fall favorites are baked acorn squash, roasted butternut squash and pumpkin bisque. It is a fall tradition among some of my friends that we go to the Texas Renaissance Festival every year. We always go for the King’s feast.
The King’s feast is a wonderful meal that you basically are served a five course meal and are entertained by many of the faire’s acts while you enjoy a spectacular mean. Did I mention that the glasses are always full here? This year not only did I get to sit next to my friends, but we also sat next to Gandalf the Grey, and Dread Pirate Roberts was serving up drinks. Ok, it was their Halloween weekend.
One of the menu items they always serve is a good creamy soup. This year it was acorn squash soup. Personally, I typically bake the acorn squash, its easy to prepare. What I really loved about this soup is that it had a hint of spice, and it was garnished with pumpkin seeds, and cilantro. The whole soup for me, was pretty amazing. When you are the CopyKat lady, and your friends say, hey make this, well you better figure it out.
This soup is easy to prepare, in fact, I like working with acorn squash much more so than say butternut squash soup. I am always concerned with butternut squash that I am going to cut myself because they can be so hard to cut. These are much simpler. I began by baking the acorn squash to roast them to bring out the flavor. The soup base was easy to put together. I pureed the soup with a stick blender, you could easily use a blender if you want. I wanted the texture creamy and smooth. Finally I garnished the soup with pumpkin seeds and cilantro.
This soup reheats well so you can make the soup ahead of time. So all around this is a wonderful fall inspired soup. This year I got to take away not only good memories, a mug, but a recipe. Huzzah!
Acorn Squash Soup
Try this Texas Ren Fest inspired soup today. So delicious! This recipe makes about 8 appetizer portions or 4 meal portions of soup.
- 2 Acorn Squash - should yield 4 cups of squash
- 2 tablespoons butter
- 1 white onion, chopped - 1 cup
- 1/2 teaspoon allspice
- 1/4 teaspoon cardamon
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 1 cup heavy cream
- pumpkin seeds
- chopped cilantro
Preheat oven to 350 degrees. Cut acorn squash in half, remove seeds. Place squash into a baking dish, cut side down. Add enough water to cover the bottom 1/2 inch of the pan. Cook squash for about 45 minutes, or until the squash is tender when poked with a fork. Remove from oven and allow to cool enough to handle. Remove the meat from the squash, and discard the skins.
In a medium sized pot sautee onions in butter until they become clear. When onions are just clear add allspice, cardamon, white pepper, and salt, stir the spices into the onions until they become fragrant. Add chicken broth to the onions. Add cooked squash so the soup, cook until well heated through. Use either a stick blender or a regular blender to puree the soup until it is smooth. Return the soup to the pot, and add 1 cup of heavy cream. Heat through until the soup is ready to serve.
When serving the soup garnish with cilantro and pumpkin seeds.Print Recipe