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Ingredients (7)

  • 3 acorn squashes, about 1 pound each, cut in half and seeds removed
  • 3 Tbs. olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp. chopped fresh sage, plus more for garnish
  • Salt* and *pepper
  • 3 to 4 cups chicken stock
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Nutritional Information
  • Calories320
  • Fat13.08g
  • Saturated fat2.18g
  • Trans fat
  • Carbs47.41g
  • Fiber6.12g
  • Sugar4.67g
  • Protein8.64g
  • Cholesterol6.3mg
  • Sodium1383.31mg
  • Nutritional Analysis per serving (4 servings) Powered by

This soup is perfect for those cold fall nights. Roasting the acorn squash adds depth and brings out the nutty flavor. Fresh sage adds a distinctively warm autumnal flavor. Top the finished soup with crème fraiche, pumpkin seeds, and pomegranate seeds for additional texture and tangy flavor.


  1. 1Pre-heat oven to 400°F. Line a baking sheet with tin foil.
  2. 2Brush the flesh side of the squash with 1 tablespoon of olive oil. Place acorn squash halves flesh side down onto baking sheet. Roast squash for 40 to 50 minute or until tender. Let cool slightly.
  3. 3In a medium sized Dutch oven or pot, warm remaining olive oil over medium heat. Add onion and cook for 4 to 6 minutes or until the onion is translucent. Add garlic and sage and a large pinch of salt and pepper and cook for another 30 seconds.
  4. 4Add onion mixture to the carafe of a blender. Carefully scoop out the flesh from the roasted acorn squash and add to the blender. With the blender running on low slowly stream in 3 cups of chicken stock. Check the soup’s consistency and add remaining cup of stock if desired. Taste the soup for salt and pepper and serve soup with a garnish of crème fraiche, pomegranate seeds, and pumpkin seeds.
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