Let's Make Acorn Squash Soup: Fall Recipe | Impress Your Guests with This Stunning Presentation

Wash and wipe the acorn squashes.

Cut a small slice from the bottom of each acorn squash.

Roast the acorn squashes in the oven for 30 minutes or until the flesh is tender.

Let them cool for a few minutes.

Cut the top around the stock to create a lid.

Using a teaspoon, gently scoop the seeds and discard them.

Scoop the flesh and keep it separate for the soup, being careful not to pierce the skin.

Save the lid and the hollowed squash aside.

In a large pot, sauté the onion and garlic until translucent.

Add the roasted acorn squash flesh, vegetable broth, and bay leaf to the pot.

Bring the mixture to a simmer and cook for around 15 minutes.

Add the cheese, milk, and cream.

Season with salt and pepper and combine well.

Remove the bay leaf and blend the soup until smooth and creamy.

Taste and adjust the seasoning.

Serve the soup in the hollowed out roasted acorn squash pots.

Garnish with a dollop of sour cream.

Equipment Needed

Spice Level:

Dietary