Fall is one of my favorite seasons.  I love the sound of a fire crackling, the cool wind in the air and the smell of a fresh soup on the stove.  I am quick to buy all the seasonal produce at the store, from your everyday zucchini to butternut, spaghetti and acorn squashes, I can always find something to make with each one! 

When I made this Acorn Squash Soup for my children last week, they each had a bowl, then asked for more!  I call that a win!  And since it’s easy to make, it’s a double win!

soup pin

Acorn Squash Soup

3 – 4 pounds of acorn squash
1/2 cup butter
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/4 cup all-purpose flour
2 cups milk
1 (14-ounce) can of chicken broth
3/4 teaspoon salt
1/8 teaspoon ground black pepper 
3/4 cup heavy whipping cream
1 tablespoon fresh cilantro, chopped
1/4 cup sour cream

Wash and cut the squash in half and remove seeds to prepare for baking. 

acorn squash

Place squash in a shallow pan, with 1 -2 cups of water.  Bake for 30 -45 minutes at 350, or until tender.

When the squash is removed from the oven, let cool before removing flesh from skin.

Place half of squash in a blender, along with 1 teaspoon cilantro, and blend at high speed. Set the mixture aside and repeat with remaining squash pulp.

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Melt butter in a medium saucepan until sizzling.  Add the onion and garlic, and cook for about 6 minutes, until soft and translucent. Stir in flour, stirring constantly for 3-4 minutes or until mixture is boiling.  Lower fire and stir in milk and broth with a whisk. Stir in squash, salt and pepper. Gradually whisk in heavy whipping cream.  

Cook, stirring occasionally, 50-60 minutes or until flavors are blended.

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Add a dollop of sour cream mixture and a piece of cilantro onto each cup of soup, and enjoy.

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