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Creamy Acorn Squash Soup

Serve this creamy squash soup recipe at the beginning of an autumn meal. Substitute low fat milk in place of cream and this low calorie version still tastes great! The acorn squash shells can be used for serving the soup for a fantastic presentation.

Notes


If you like this recipe, you'll love these other 14 Impossibly Easy Soup Recipes for Fall.

Cooking Time45 min

Ingredients

  • 4 acorn squash
  • 3 carrots; sliced
  • 1 onion; sliced
  • 1/3 cup water
  • 2 tablespoons butter or margarine
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 28 ounces chicken or vegetable broth
  • 1/2 cup sherry
  • 1/2 teaspoon nutmeg, ground
  • 1/8 teaspoon paprika
  • 1 pinch allspice, ground
  • 1 pinch red pepper
  • 1 cup milk, 2 percent or skim
  • 1 1/2 tablespoon sherry, optional
  • kale leaves
  • paprika

Instructions

  1. Preheat oven to 350 degrees F. Cut squash in half lengthwise, and remove seeds.
     
  2. Place squash, cut side down, in a broiler pan. Add hot water to pan to a depth of one inch. Bake at 350 degrees for 30 minutes.
     
  3. Spoon pulp from squash to create a serving bowl, reserving pulp.
     
  4. Place carrots and onion in a saucepan; cover with water.
     
  5. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Drain.
     
  6. Combine vegetables with reserved pulp and 1/3 cup water in container of an electric blender or food processor. Process 30 seconds or until mixture is smooth. Set aside.
     
  7. Melt butter in a large Dutch oven over low heat; add flour, salt, and pepper, stirring until smooth. Cook 1 minute, stirring constantly.
     
  8. Gradually add pureed vegetable mixture, chicken broth, and next five ingredients; bring to a boil.
     
  9. Cover, reduce heat, and simmer one hour, stirring occasionally.
     
  10. Stir in milk and, if desired, 1-1/2 Tbsp sherry. Cook until heated.
     
  11. If desired, serve in squash shells on a bed of kale. Sprinkle with paprika.

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