Acorn Squash Soup Recipe

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Acorn Squash Soup
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  1. Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a greased shallow baking dish. Bake at 400° for 45 minutes or until tender; cool. Scoop out pulp, discarding shells.
  2. Sauté onion in butter in a Dutch oven over medium-high heat 7 to 8 minutes or until lightly browned. Add brown sugar; cook 2 minutes, stirring often. Add squash pulp; cook 5 minutes, stirring often. Add broth and next 4 ingredients. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat; cool slightly.
  3. Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven; simmer 5 minutes. Drizzle each serving with a little whipping cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.4 Kcal (529 kJ)
Calories from fat 54.35 Kcal
% Daily Value*
Total Fat 6.04g 9%
Cholesterol 13.88mg 5%
Sodium 710.55mg 30%
Potassium 547.82mg 12%
Total Carbs 16.92g 6%
Sugars 2.68g 11%
Dietary Fiber 3g 12%
Protein 1.62g 3%
Vitamin C 21.5mg 36%
Iron 1.3mg 7%
Calcium 63.9mg 6%
Amount Per 100 g
Calories 49.7 Kcal (208 kJ)
Calories from fat 21.37 Kcal
% Daily Value*
Total Fat 2.37g 9%
Cholesterol 5.46mg 5%
Sodium 279.4mg 30%
Potassium 215.41mg 12%
Total Carbs 6.65g 6%
Sugars 1.05g 11%
Dietary Fiber 1.18g 12%
Protein 0.64g 3%
Vitamin C 8.5mg 36%
Iron 0.5mg 7%
Calcium 25.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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