| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 whole acorn squash, approximately 8 cups when cooked
- 6 shallots, 1 cup diced, 3 left whole and peeled
- 6 garlic cloves, peeled
- 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
- 1 tablespoon salt
- 1 tablespoon pepper, freshly cracked, plus more for seasoning
- 1 stick unsalted butter, in all
- 4 cups chicken stock, low-sodium
- 1/4 teaspoon cayenne
- 1/4 teaspoon white pepper
- 1 teaspoon sage, dry
- 1 teaspoon savory
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/3 cup grated Parmesan
Instructions
- Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.
- In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 337 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 63 mg |
| Sodium | 719 mg |
Reviews
It always amazes me when recipes that are so poorly written get such high reviews. The whole stick of butter? The whole tablespoon of salt for each half of the acorn squash? Anyone who actually has some cooking experience is going to know that isn’t right. But I would hate for someone who is just learning to cook to end up ruining all these ingredients because of careless typos.
This soup got rave reviews from my guests! I substituted thyme and rosemary for the savory, as others did. This is a keeper!
I substituted Sherry for the Worchestershire sauce. Yummy!
Some work to make it, but has good flavor. I’m hoping it refrigerates well because it’s a lot for two people. If you don’t like spicy, cut back on the white pepper/cayenne. It will definitely complement a grilled cheese!
It was pretty good. Turned out way less creamy/thick than I anticipated. I did not have savory so instead used oregano and rosemary. I added much more Worcester sauce. Instead of shallots I used regular onions, because the store had none. I’m not sure I would make this again, but my dad loved it
This was a great soup. It does have a “kick” to it. Will make again next fall. Made as directed
Out of this world. I made a few small changes to work with what I had on hand. Instead of the savory spice I used thyme and rosemary… looking that spice up determined its a variety of spices similar but not exact to Italian seasoning. I used 3 different kind of winter squash. I used evaporated milk because I did not have cream.
Delicious
Thanks for the awesome recipe.
An excellent rainy day soup that’s yummy and warms your body & soul right down to your bones.
Thanks Guy
~Vince
Thanks Guy
~Vince
Great recipe! I didn’t have the herb Savory so I used Thyme instead. Turned out perfect!
Swapped out butternut for acorn and added carrots and turmeric! So yummy! Absolutely delish! Perfect fall soup!