Acorn Squash Soup

Acorn Squash Soup

Maybe because of its sweet kick that is why the squash is classified as a fruit rather than a vegetable.  Still, this good batch of soup has nutritional benefits; it is good for the heart and the eyes. Although this recipe calls for more than a blender, I promise you that the time and effort that you put in making this acorn squash soup, will truly be worth it. Prepare to delight your taste buds.


  • 1 medium acorn squash
  • 1 Tbsp butter
  • 1/2 yellow onion
  • 1 clove garlic
  • 3-4 cups vegetable stock
  • 1 tsp cumin
  • 1 tsp salt
  • 2 tsp curry powder


  1. Preheat oven to 350˚.
  2. Slice acorn squash in half and remove seeds.
  3. Lightly oil a pan and place squash halves cut side down.
  4. Roast in oven for 50-60 minutes, until they are fork tender.
  5. Mince the garlic cloves and dice the onion.
  6. In a large pot, melt the butter, then add garlic and onion. Cook for 5-6 minutes until onion becomes translucent.
  7. Add salt, cumin and curry powder and mix thoroughly.
  8. Remove squash from oven and allow to cool slightly. Scoop out squash flesh and add to pot.
  9. Add vegetable stock and mix thoroughly.
  10. Transfer to a blender, working in batches if necessary and blend on high for 2-3 minutes, until mixture is smooth and creamy.
  11. Return to pot to warm thoroughly, then serve immediately.

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