Cream of Acorn Squash Soup

Cooking Recipes Catalogue

A smooth and creamy squash soup that can be served hot or cold.

INGREDIENTS (for 1 servings):


  • CUT squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow pan. Add water to pan to depth of 1/2 inch.
  • BAKE and 375 degrees for 45 minutes or until tender. Drain and cool slightly.
  • SCOOP out pulp, discarding shells. Chop pulp; set aside.
  • MELT butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil; reduce heat, and simmer 10 minutes. Add lime rind, juice, and pepper; cool.
  • PROCESS half of broth mixture in a blender until smooth, stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return broth portions to Dutch oven.
  • STIR in whipping cream. Cook over low heat, stirring constantly, until thoroughly heated. Serve hot or cold. Garnish if desired.

  • Reprinted with permission of Southern Living® magazine. All rights reserved.