Creamy Hot Acorn Squash Soup
Submitted by monie
Creamy acorn squash soup with roasted squash, carrots, sherry, half-and-half, and warm spices. The autumn soup served in hollowed-out squash bowls for a stunning fall-table presentation.
YIELD
12 servingsPREP
30 minCOOK
90 minREADY
120 minAcorn squash makes a sweeter, slightly sturdier soup base than butternut. Its dense, slightly nutty flesh holds up beautifully to roasting and pureeing, and the empty squash halves themselves transform into edible serving bowls that turn an ordinary soup into a dinner-party showpiece.
The recipe layers flavor in two ways. First, a butter-and-flour roux thickens the soup and gives it body without relying on cream alone. Second, sherry (a half cup goes in during the simmer, with another optional 1.5 tablespoons stirred in at the end) provides nutty, oxidized depth that’s essential to fancy restaurant-style soups but missing from most home versions.
The spice blend is what pulls this from generic squash soup into something memorable. Nutmeg, paprika, allspice, and a dash of dried hot chili pepper bring warmth, color, and a quiet kick that lingers on the palate without overwhelming the natural sweetness of the squash.
Don’t skip the half-and-half at the end. The dairy is what makes this soup creamy rather than just thick. Stir it in off direct heat to prevent scorching, then warm gently to serving temperature.
Serving in hollowed-out squash halves on a bed of kale is the kind of presentation move that justifies the extra effort. Sprinkle paprika across the surface for autumn color.
Pro Tips
- Roast the squash on parchment paper to prevent sticking. The cut sides develop better caramelization when not directly on metal.
- Press the squash bowls back into shape if they collapse during baking. They firm up as they cool.
- A heaped ½ teaspoon of fresh-grated nutmeg is dramatically better than pre-ground. The aroma is unrecognizable.
- Cream sherry works as a substitute for dry sherry but expect a sweeter result. Adjust salt accordingly.
- Refrigerate up to 5 days, or freeze without the half-and-half for 3 months. Add cream at reheating for best texture.
Variations
- Substitute coconut milk for the half-and-half for a dairy-free version with tropical depth.
- Add 1 peeled and chopped tart apple during the simmer for added sweetness and complexity.
- Top with crispy bacon crumbles and toasted pumpkin seeds for textural contrast.
Ingredients
Directions
Cut squash in half lengthwise, and remove seeds. Place squash, cut side down, in a broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 350℉ (180℃) for 30 minutes.
Spoon pulp from squash to create a serving bowl, reserving pulp.
Place carrots and onion in a saucepan; cover with water.
Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.
Drain; combine vegetables with reserved pulp and ⅓ cup water in container of an electric blender or food processor.
Process for 30 seconds or until mixture is smooth.
Set aside.
Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.
Cook for 1 minute, stirring constantly.
Gradually add puréed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Stir in half-and-half and, if desired, 1½ tablespoon sherry.
Cook until heated.
If desired, serve in squash shells on a bed of kale.
Sprinkle with paprika.
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