Acorn Squash Soup

READY IN: 40mins
Recipe by Wannabfit

Just wanted to try something different.

Top Review by Chef Turtle

Very, very good. I used butternut squash instead of acorn because I spaced out at the grocery store. I thought it was yum! Good balance of savory and sweet, and bacon just makes everything wonderful:).

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly.
  3. Using a spoon, scoop out flesh.
  4. Meanwhile, in a large heavy saucepan, melt the butter over low heat. Add the chopped leeks and thyme. Cook, stirring continuously, until soft and lightly browned. Remove thyme sprigs (if you used fresh).
  5. Stir in the stock and the squash. Simmer for around 20 minutes.
  6. In small batches, place in blender or food processor. Puree until smooth. Pour back into the pan and season with salt and pepper.
  7. Serve with a dollop of sour cream and crumbled bacon.

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