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“Looking for a way to use up all that fall squash...Here is a simple recipe for you to try! I roast the squash and garlic ahead of time then make the soup when I need it...”
64 ounces (approx)

Ingredients Nutrition


  1. Cut acorn squash in 1/2, drizzle olive oil over cut side along with a sprinkle of salt and place on baking pan cut side down. Bake at 350 degrees for 30 minutes. While squash is in oven cut top off of head of garlic use baking spray or drizzle olive oil on the tops. Cover with aluminum foil and bake for 30-45 minutes at 350 degrees. Can do it in the same oven or if you have a toaster oven use that.
  2. In large pot, drizzle 1-2 T. olive oil in the pan. Once heated, add sliced onions and saute for 5-10 minutes. Once transluscent, add 1/2 teaspoons sugar and salt, pepper to taste. Continue to cook down till they become carmelized.
  3. Scoop out squash, removing seeds, and add to the carmelized onions. Add roasted garlic and thyme and continue to stir, then add your stock in a slow stream, stirring as you pour it in the pot.
  4. Remove from heat and pour 1/2 mixture into blender. Remember to remove the inner top of blender and place a towel over opening. Blend till smooth then repeat with remaining mixture.
  5. Place blended mixture back into pot and slowly add half and half and 1-2 T. butter.
  6. Taste and add sugar, salt or pepper to desired taste.
  7. I serve this with a mixed green salad topped with chopped apples, dried cranberries, blue cheese & nuts.

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