Acorn Squash Soup

Acorn Squash Soup

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: 6

Warm and wonderful on a cold winter day, enjoy this satisfying soup with a crusty chunk of buttered French bread.


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 4 cups diced acorn squash
  • 2 tablespoons brown sugar
  • 2 tablespoons pure maple syrup
  • 1/2 cup white wine
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 2 cups heavy cream


  1. Heat olive oil and butter in a stockpot over medium-high heat.
  2. When butter is melted, add squash and onion and cook, stirring often, for 5 to 7 minutes or until tender.
  3. Add brown sugar and maple syrup and stir to combine.
  4. Stir in wine and season with cinnamon, salt and pepper.
  5. Add 3 cups of chicken broth and bring to a low boil.
  6. Reduce heat and simmer for 30 minutes.
  7. In batches, puree squash mixture with cream in a blender or food processor.
  8. Return to stockpot and heat over low until ready to serve (do not boil).


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