Acorn Squash,  Carrots,  Garlic,  Heavy Cream,  milk,  Onion,  Parmesan Cheese,  Pumpkin Seeds,  Soups,  Thanksgiving

Acorn Squash Soup

Today was a chilly and windy day so what better way to warm and get cozy for winter than with a cup of fresh acorn squash soup and a piece of warm homemade bread.

Acorn Squash Soup


  • 2 small acorn squash (remove the seeds and cut in small cubes / alternatively you can cut in half, remove the seeds, sprinkle with some olive oil and bake)
  • 3 large carrots (sliced)
  • 1 onion (diced)
  • 1 garlic clove (minced) and about the same amount of fresh ginger (peeled)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 5 TBSP extra virgin olive oil
  • salt to taste
  • Optional – Can garnish with parmesan cheese / pumpkin seeds / croutons and few drops of balsamic vinegar
  • In a large pot add the olive oil, onion, acorn squash, carrots, sprinkle salt and cook for about 5-7 minutes until the vegetables start to soften
  • Add garlic and ginger
  • Cover with water and ring to a boil. Simmer until vegetables are well cooked (try the carrot with a fork to test if it’s cooked)
  • Let it cool for few minute
  • Place everything in a blender and blend until pureed
  • Add more salt and pepper if needed
  • Transfer puree back in the pot, add milk and heavy cream and bring to a boil.

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