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Roasted Acorn Squash Soup With Rosemary and Garlic

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“My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. If you don't have any pre-roasted Thanksgiving leftovers --
  2. Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
  3. Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
  4. Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
  5. At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
  6. Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
  7. Gently mix all. If it is too thick add a little more milk and adjust seasonings.
  8. Allow this to gently simmer for about 5-8 minutes.
  9. Turn off the heat.
  10. Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
  11. Serve piping hot with little cubes of gruyere scattered over the top.

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