Acorn Squash Soup


  • 2 Acorn Squash, Halved and Cleaned
  • 1 Onion, Chopped
  • 3 Garlic Cloves, Minced
  • 1/4 Cup Olive Oil
  • 2 Tsp. Dried Thyme
  • 3 Cups Chicken or Vegetable Broth
  • 1/2 Cup Heavy Whipping Cream
  • Salt and Pepper to taste
  • Parsley or Springs of Thyme, Optional for Garnish


  1. Heat oven to 350 degrees.

  2. Place squash cut side up in the oven on cookie sheet. Bake 1 hour.

  3. Remove squash from oven.

  4. Scoop cooked squash onto a plate.

  5. In a saucepan saute onion and garlic.

  6. Cook about 10 minutes in olive oil.

  7. Add squash to pan with broth and seasonings.

  8. Cook for 40 minutes. Use an immersion blender to mix well. 

  9. Remove from heat.

  10. Add cream and garnish.

  11. You can also garnish with toasted squash seeds. To make those place on cookie sheet with salt and bake 20 minutes.

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