Thursday, October 25, 2012

Roasted Acorn Squash Soup

It's unseasonably warm here.  We had an all-day rain earlier in the week which brought down a lot of colorful leaves.  It was followed by a warm and sunny day that dried out the leaves.  They are now dancing around town aided by the big winds that showed up yesterday.  Neighbors are trying to rake them into neat piles to no avail.  Children are enjoying boisterous romps!  It is a beautiful rite of autumn!

The time had come for me to stop basking in the glow of our new library and get back into the kitchen. That, coupled with my exuberant purchase of many fall and winter squash at our last farmers' market, led to this lovely soup for yesterday's dinner.  I wanted the dish to focus on the taste of acorn squash and kept the ingredients to a minimum.  The only difficult part to this soup was mustering the strength to cut the squash in half.  I finally had to yield and call in The Baker to assist!

The finished bowl was velvety smooth and enhanced by the slight crunch of the sauteed shallots.  It was delicious and I hope you'll give it a try.

Roasted Acorn Squash Soup

2 large acorn squash, halved and seeded
2 Tbsp olive oil
3 large shallots, two chopped and one thinly sliced
2 cups chicken stock
1/2 cup heavy cream or half and half
Salt and pepper to taste

1.  Preheat the oven to 400 degrees.
2.  Line a baking sheet with foil.  Brush the acorn squash with one tbsp of the olive oil and roast, skin side down, for 35 to 40 minutes until soft and golden brown.  Cool enough to comfortably handle.
3.  In a large saucepan, heat the remaining tablespoon of olive oil and saute the sliced shallot until golden brown.  Watch carefully as this will only take a few minutes.  Drain on paper towels and set aside.
4.  Using a large spoon, scoop out the squash and place into the saucepan along with the chopped shallots and the chicken stock.  Simmer, over low heat, until the shallots are very soft, 20 to 25 minutes.
5.  Using an immersion blender, process until completely smooth.  You can also use a regular blender or food processor.
6.  Return the mixture to the saucepan and add salt and pepper to taste.  Heat through and add the cream.
7.  Top with the crisped sliced shallots.



  1. I love the simplicity of this soup...and the fried shallots on top! I usually have to microwave the squash first so I can cut through it, then oven roast it. They are tough little buggers! :)

  2. This is perfect for this time of the year and my favorite way to eat acorn squash. I love your idea to add fried shallots on top!

  3. Your soup sounds really good, Bonnie! Simple is best most of the time. Yes, it's unbelievable how warm it is here today and windy too.

  4. Sure sounds like a great soup! I'm guessing anyone that wants to enjoy the leaves on the east coast needs to get out there quickly... once Sandy hits, I think the show will be over:@)

  5. Bonnie I have been wanting to find a autumn squash soup recipe. This sounds perfect. I love to saute' shallots.

  6. Bonnie, this is STUNNING soup! I bet it tastes just like autumn! YUMMY!

  7. That sounds awesome, Bonnie..... It's just perfect during Autumn...

    Your header still captures me!!!!! ha


  8. I'm going to have to try acorn squash in my soup. I usually use butternut.
    Love, love your photo!

  9. There isn't a soup that reminds me more of fall than this one does. The fried scallions are the perfect garnish.

  10. This looks absolutely delish. Have made my copy and will make this this week.

    Carolyn/A Southerners Notebook

  11. You get all ooooh's and ahhhh's from me on this one! Sounds fantastic. Love a good creamy fall soup. Have a lovely weekend.

  12. I love acorn squash and this looks delicious...reminds me of a butternut squash soup I make sometimes.

  13. Oh this sounds delicious. Just bought some from the grocery store and theirs has apples in it, so that's another twist to it.

  14. Hi Bonnie! I love coming here to see you as you always feed me! Wish I could just reach through the puter screen and get me a bowl of that yummy looking soup.
    Be a sweetie,
    Shelia ;)

  15. I wish the warmth had lasted a little longer! Now it's soup weather again :) This looks so delicious. I've never made soup with acorn squash before but it's one of my favorites to eat. I have to try this!

  16. It's rainy, windy and we're just waiting for the storm tomorrow- it's definitely soup weather. This one is a bowl of fall comfort! :)


I always enjoy hearing from you, my blogging friends.