Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gingered Acorn Squash Soup Recipe
    Lost? Site Map

    Gingered Acorn Squash Soup

    Gingered Acorn Squash Soup. Photo by yogiclarebear

    1/1 Photo of Gingered Acorn Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 56 mins

    20 mins

    1 hr 36 mins

    Sharon123's Note:

    Gingered Acorn Squash Soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the Ventura County Star newspaper in California. Miso can be found in health food stores.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut the acorn squash in half, crosswise.
    2. 2
      Scoop out seeds and discard.
    3. 3
      Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
    4. 4
      Bake for an hour.
    5. 5
      Remove from pans and set aside to cool.
    6. 6
      If the squash are rather small, it might take as many as five squash to make the required six pounds.
    7. 7
      Simply quarter some of the smaller squash to fit the baking pans.
    8. 8
      Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
    9. 9
      Add the garlic, onion, and ginger.
    10. 10
      Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
    11. 11
      Add boiling broth and reduce heat to medium low.
    12. 12
      Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
    13. 13
      Simmer for 15 minutes, stirring occasionally.
    14. 14
      Remove soup to food processor in batches, adding some soymilk to each batch.
    15. 15
      Return the purée to the soup pot.
    16. 16
      Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
    17. 17
      Add to the soup with the garlic, ginger, and nutmeg.
    18. 18
      Simmer gently for 10 minutes.
    19. 19
      Do not boil.
    20. 20
      (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
    21. 21
    22. 22
      Yield: 8 servings.

    Ratings & Reviews:

    • on September 11, 2004


      Delicious! I didn't have any miso and meant to put in some soy sauce or something to make up for the smokey salty taste but forgot and didn't miss it at all. I also ground some pepper into it, gave it a nice flavour. i also garnished it with fresh parsley, which actually was a lovely taste contrast and next time i'll mince some up and put it in. oh, and i used a hand blender too, sooo easy. ;) thanks for posting this!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2009


      Great soup. I did add some additional broth. Will definitely make this again. Made for Fall 09 football pool win.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2009


      Great. I practically doubled this soup and froze a ton. Very thick I found, so I thinned it quite a bit, especially to freeze. Also used an immersion blender.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Gingered Acorn Squash Soup

    Serving Size: 1 (233 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 223.5
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 874.6 mg
    Total Carbohydrate 32.4 g
    Dietary Fiber 4.6 g
    Sugars 3.2 g
    Protein 5.7 g

    The following items or measurements are not included:

    vegetarian chicken broth

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes