Acorn Squash Soup

The delicate flavor of winter squash is enhanced by cinnamon and other spices in this creamy soup fit for the holiday table.

Yield: 7 1/2 cups
Recipe from Oxmoor House

More From Oxmoor House


  • 2 acorn squash, halved and seeded
  • 1 large yellow onion, chopped
  • 1 tablespoon butter or margarine, melted
  • 2 tablespoons light brown sugar
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/4 teaspoon pepper
  • 1/2 cup whipping cream


  1. Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a greased shallow baking dish. Bake at 400° for 45 minutes or until tender; cool. Scoop out pulp, discarding shells.
  2. Sauté onion in butter in a Dutch oven over medium-high heat 7 to 8 minutes or until lightly browned. Add brown sugar; cook 2 minutes, stirring often. Add squash pulp; cook 5 minutes, stirring often. Add broth and next 4 ingredients. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat; cool slightly.
  3. Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven; simmer 5 minutes. Drizzle each serving with a little whipping cream.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Acorn Squash Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy