Paula Tripp'S Acorn Squash Soup
Creamy acorn squash soup with warm spices, carrots, and onion, served in roasted squash shells. Perfect for cozy gatherings and autumnal comfort food enthusiasts.
Ingredients
Instructions
- Cut the acorn squash in half lengthwise and remove the seeds.
- Place the squash, cut side down, in a broiler pan and add hot water to a depth of 1 inch.
- Bake at 350°F for 30 minutes.
- Scoop out the pulp from the squash to create a serving bowl, reserving the pulp.
- Set aside the squash bowls.
- Place carrots and onion in a saucepan and cover with water.
- Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.
- Drain the vegetables and combine with the reserved squash pulp and 1/3 cup water in a blender or food processor.
- Process for 30 seconds or until smooth.
- In a large Dutch oven, melt butter over low heat.
- Add flour, salt, and pepper, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add the pureed vegetable mixture, chicken broth, sherry, nutmeg, paprika, allspice, and red pepper; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Stir in half and half and an optional 1 1/2 tablespoons sherry.
- Cook until the soup is heated through but do not boil.
- Serve the soup in the roasted squash shells on a bed of kale.
- Sprinkle with paprika before serving.
Tips & Substitutions
For a creamier texture, consider using a hand blender to puree the soup directly in the pot. If you're looking for a vegetarian option, substitute chicken broth with vegetable broth. You can also experiment with spices; adding a pinch of curry powder can enhance the flavor profile. Make sure the squash is ripe for the best sweetness and flavor.
Serving Suggestions
Serve the soup in the roasted acorn squash shells for a beautiful presentation. Pair it with crusty bread or a fresh salad for a complete meal. This soup also pairs beautifully with Braised Pork And Vegetables, making for a hearty autumn dinner. Garnish with a sprinkle of paprika for added color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Paula Tripp'S Acorn Squash Soup contains roughly 173 calories, with 4g protein, 28g carbohydrates, and 6g fat. It is an excellent source of vitamin A (59% of the Daily Value), vitamin C (52% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1027mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of squash instead of acorn squash?
Yes, you can substitute acorn squash with butternut squash or even pumpkin for a different flavor. Just be aware that cooking times may vary slightly depending on the type of squash used, so check for tenderness during the baking process.
Is it possible to make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Simply prepare it according to the recipe, let it cool, and store it in the refrigerator. When you're ready to serve, reheat on the stove and stir in the half and half just before serving.
Can I freeze the soup for later use?
Yes, you can freeze this soup. Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).