Guy Fieri's Acorn Squash Soup | Guy's Big Bite | Food Network

Roast acorn squash in the oven.

Caramelize shallots in olive oil and butter in a Dutch oven.

Deglaze the pan with chicken stock after shallots are caramelized.

Scoop out roasted acorn squash and add it to the soup base.

Add shallots, roasted garlic, and squash meat to the soup.

Season with cayenne pepper, white pepper, dried sage, savory, and Worcestershire sauce.

Blend the soup with an immersion blender until creamy.

Stir in olive oil and grated parmesan cheese.

Prepare crostinis by buttering baguette, topping with chopped pistachios and parmesan, and baking in the oven.

Equipment Needed

Spice Level:

Dietary