Acorn Squash Soup Recipe

Acorn squash soup does require a bit of time and work to put together. Nevertheless, the labor is rewarded by a rich soup far different than the average soup. The flavors are deep, yet pleasant and full-bodied. This is an excellent soup for company, or quality time alone flipping through a favorite magazine.

Acorn Squash Soup


4 acorn squash, halved and seeded
8 ounces Hormel real bacon bits
1/2 cup butter
2 cans chicken broth
1 quart water
2 teaspoons cumin
8 ounces sour cream
1 cup fresh parsley (loosely packed)
1/2 cup chopped fresh cilantro (loosely packed)
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
salt to taste


Cut the acorn squash in half and remove seeds. Put a pad of butter in each half and place in oven at 400° Fahrenheit (204° Celsius). Bake for one hour and fifteen minutes, or until the flesh is tender. For a more smoky flavor, try putting the squash on a grill on the top rack at the lowest temperature setting. The time it takes for the flesh to become tender will vary widely depending on the grill.

When the squash has cooled, scoop the flesh from the shell. Best method is to use a tablespoon. Put the flesh into a food processor. Add the remainder of the butter and about half the water as necessary to achieve a smooth texture.

Transfer the processed squash to a soup pot. Chop the parsley and cilantro into small bits and add to soup. Add in the remaining water as well as the chicken broth. Add in spices (except paprika). Let soup simmer on stove for 40 minutes to an hour. If necessary, add some water to achieve desired consistency.

To serve, ladle into bowls, place a dollop of sour cream, and sprinkle on a dash of paprika.

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