STREAMING NOW: Taste in Translation
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The soup is served inside the acorn squash. Beautiful presentation. This recipe won over my new mother-in-law. I adapted this from a local symphony guild cookbook.”
1hr 20mins
6 soup bowls

Ingredients Nutrition


  1. Prepare squash by leveling each end, cut each one in half, scoop out seeds and membranes from the centers.
  2. Place squash "bowls" on a foil lined baking sheet.
  3. Sprinkle the inside of each squash "bowl" with salt and pepper and 1 tablespoon of butter.
  4. Into each "bowl" place 1/6th of the onion, 1 piece of celery, a portion of the cheese (reserve 1/2 cup of the cheese for the final broiling) and a portion of the half and half.
  5. Top each squash "bowl" with a tablespoon of butter.
  6. Cover loosely with foil.
  7. Place in a 350 degree oven and bake for 1 1/2 hours, or until tender when pierced with a fork.
  8. Remove foil and finish cooking by topping each bowl with the remaining cheedar cheese.
  9. Turn oven to broil. Broil squash "bowls" until cheese has melted and they are browned on top - usually takes about 1 minute to broil.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a