Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Acorn Squash Soup

January 27th, 2011 · 18 Comments

Acorn Squash Soup with Vermont Cheddar Rosemary Bread Sticks
Acorn Squash Soup with Vermont Cheddar Rosemary Bread Sticks

Roasted acorn squash, carrots, onions, leeks, Granny Smith apples, and holiday spices blended with cream and served with Vermont Cheddar Rosemary Bread Sticks. I will submit the bread sticks recipe in a subsequent post.


Stay warm! Enjoy!

3 Each Acorn squash, halved, seeds removed
1 Tbsp Olive oil
3 Each Carrots, chopped
1 Each Granny Smith apple, cored and chopped
1 Med. Onion, chopped
1 Med. Leek, cleaned and chopped
½ Tsp. Ginger, ground
¼ Tsp Allspice, ground
4 Cups Chicken or vegetable stock
1 Cup Heavy Cream
To taste Salt and white pepper
1 Tbsp Parsley, chopped
Procedure Steps: Preheat oven 350° F.
Acorn Squash cooling on baking sheet.

On a baking sheet, place the acorn squash, cut side down, and then add a little water and cover with foil, then roast until soft, about 45 minutes. Allow to cool, and then scoop out the squash flesh and set aside.

Sauté the carrot, apple, onion, and leek in the olive oil until soft.
Simmer over low heat for 20 – 30 minutes.

In a soup pot, heat olive oil over medium high heat. Saute the carrot, apple, onion, and leek in the olive oil until soft, stirring occasionally, then season with ginger and allspice, and then add the squash and the chicken stock. Bring to a boil while stirring well, and then reduce heat to a simmer over low heat for 20 – 30 minutes, stirring occasionally.

3. Remove the pot from the heat and puree with a hand-held immersion blender. Alternatively, in batches, puree in a blender or food processor until smooth and return to the pot.
4. Stir in the heavy cream and simmer for another 5 minutes then and keep warm.
  Yield: 8 to 10 servings.

To Serve: Remove the soup pot from the heat and ladle the soup into bowls, then garnish with fresh chopped parsley and serve with the warm bread sticks.

Acorn Squash Soup with Vermont Cheddar Rosemary Bread Sticks
Acorn Squash Soup with Vermont Cheddar Rosemary Bread Sticks

Bon appetite!
©2011 CCR

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Tags: Recipes · Soups

18 responses so far ↓

  • 1 claudia lamascolo/aka pegasuslegend // Jan 27, 2011 at 12:14 pm

    Wow now this is amazing looking along with those bread sticks with cheddar… Lovely presentations and fabulous flavors here!

  • 2 Megan // Jan 27, 2011 at 12:30 pm

    Yum, dish me up!

  • 3 OC2Seattle // Jan 27, 2011 at 1:29 pm

    I love squash soups. This is a nice change from the classic butternut. Can’t wait for the cheese breadstick recipe!

  • 4 Boudreaux Ryan // Jan 27, 2011 at 1:44 pm

    Indeed, bread sticks recipe will be coming soon!

  • 5 Cook in a Bar // Jan 27, 2011 at 4:33 pm

    Looks just lovely…

  • 6 Belinda @zomppa // Jan 27, 2011 at 4:35 pm

    Love the squash, but the touch of the Vermont cheddar and rosemary?? YUP!

  • 7 Torviewtoronto // Jan 27, 2011 at 5:35 pm

    yummy haven’t added apples before looks wonderful

  • 8 peachkins // Jan 27, 2011 at 6:00 pm

    I always love a good soup!

  • 9 Magic of Spice // Jan 27, 2011 at 6:54 pm

    What a beautiful soup and those bread sticks sounds wonderful 🙂

  • 10 Drick // Jan 27, 2011 at 8:19 pm

    delicious looking soup that sounds like it will just tickle my palate, beautiful flavors ya got going on here… waiting for those breadsticks

  • 11 irena // Jan 27, 2011 at 8:49 pm

    Wonderful soup, love the creamy squash:)

  • 12 5 Star Foodie // Jan 27, 2011 at 9:45 pm

    This soup sounds wonderful – i love the addition of apple and excellent flavors with allspice!

  • 13 fooddreamer // Jan 28, 2011 at 5:50 am

    It’s only 5:50am, but my house is could and I’d really like a bowl of this soup!!!

  • 14 Annie // Jan 28, 2011 at 8:09 am

    Butternut squash soup is my favorite at Brueggers. I have attempted to make it at home before but it was a fail (it had more onion than apple.) I will have to try your recipe next time, it looks delicious!

  • 15 Peggy // Jan 28, 2011 at 9:13 am

    This presentation is marvelous! I’ve definitely been on a soup binge lately, so this is getting bookmarked for sure!

  • 16 Polly Motzko // Jan 28, 2011 at 3:24 pm


    I love the way the soup looks before you pureed it.

    I wonder how long it would take if I cooked the acorn squash in my convection oven?? I got a really nice one that I would love to try out. It cooks in about 30% of the time conventional ones do.

    I have never had acorn squash and am trying to branch out, trying new ingredients, combining new flavors etc…

    Once again, thanks for making my dinner long distance!

    NOTE: If you want to put in quotes any of the things I say about your dishes, you are more than welcome to!
    Just put my name: Polly Motzko,

    I will do the same for you-if the time ever arises that what I make knocks your socks off. 🙂

  • 17 Boudreaux Ryan // Jan 28, 2011 at 3:36 pm

    Hi Polly,

    I would love to post some recipes on your site as a guest, however, they will need to be totaly original and never before published on my blog or in print in the past, this is in keeping with the true spirit of “Guest Blog Posting”. I need to come up with several guest posts soon, and yours will be the third in line that I need to do.

    As far as the soup goes, yes a convection oven is okay, you just need to adjust the cooking time by roasting it maybe 15 minutes less, or reducing the temperature by 15 degrees.

  • 18 dining room table // Jan 29, 2011 at 6:52 am

    The soup looks so lovely. I also like the color. Thanks for posting.