Amazing Acorn Squash Soup Recipe
Acorn Squash Bisque is perfect for Thanksgiving, or any cozy winter evening. With nutty and buttery squash, hints of apple, spices, and a creamy texture, this soup embodies comfort and elegance. Make it ahead of time and freeze it for an easy holiday treat.
Recipe Video
Recipe Ingredients
Roasting the Squash:
- 5 ½ pounds Acorn Squash, halved and roasted
- Garlic Olive Oil
- Salt and Pepper
For the Base:
- ¾ pound Bacon, diced
- 2 large Onions, diced
- 14 cloves Garlic, minced
- 1 piece (about 1 inch) Fresh Ginger, minced
- 2 teaspoons Fresh Thyme, chopped
- 2 teaspoons Fresh Sage, chopped
- 1 bottle Apple Cider (e.g., Martinelli's Sparkling Cider)
- 5 cups Carrots, chopped
- 2 Sweet Potatoes, peeled and cubed
- 3 Fuji Apples, peeled, cored, and cubed
- 4 Leeks (white and light green parts only), chopped
- 2 Celery Hearts, chopped
- 8 cups Chicken Stock (or Vegetable Stock for Vegetarian)
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg, freshly grated
- 1 Ham Hock (optional)
For Finishing:
- ¾ cup Heavy Cream
- 2 tablespoons Bourbon Whiskey (optional)
- 1 tablespoon Sherry (optional)
- Salt and Pepper, to taste
- 2 cups Corn fresh or frozen
For the Crème Fraiche Topping:
- 1 cup Creme Fraiche or Sour Cream
- 2 or 3 tablespoons Heavy Whipping Cream
- 1 or 2 dashes Hot Sauce
- Salt and Pepper to taste
Recipe Instructions
Preheat Oven to 350°F (175°C)
Prepare the Squash:
- Cut the Acorn Squash in half and remove seeds. Season with salt, pepper, and garlic olive oil.
- Roast for about 45 minutes or until tender. Remove the tough skin scoop out the flesh and set aside.
Prepare the Soup:
- In a large stock pot, cook the diced bacon until most of its fat is rendered. Add the onions to the bacon fat and caramelize for a few minutes.
- Stir in garlic, ginger, thyme, and sage. Cook briefly to release their aroma.
- Deglaze the pot with apple cider. Add the carrots, sweet potatoes, apples, leeks, and celery and the roasted squash.
- Cover the vegetables with the stock (just enough to barely cover them)
- Add cinnamon, nutmeg, salt, pepper, and ham hock (if using). Simmer for 1 –1.5 hours until all vegetables are tender.
Prepare the Crème Fraiche Topping:
- Mix all ingredients to achieve the right consistency and seasoning!
Finish the Soup:
- Use an immersion blender to blend the soup until smooth. Stir in the heavy cream, bourbon, and sherry.
- Adjust the thickness with more stock if needed. Add the corn and serve hot with a garnish of crème fraiche, and fried sage leaves for an elegant finish.
Pro-Tips
Roast the Squash Until Fork-Tender and Slightly Caramelized
Roasting does more than just soften the squash for blending—it deepens its natural sweetness and amplifies its nutty, buttery flavor. The edges develop a slight caramelization that adds a rich, complex taste to the soup. To achieve this, place the squash halves cut side down on a parchment-lined baking sheet and roast until the flesh is soft and golden-brown around the edges. This step creates a robust base for your soup.
Bonus Pro-Tip: Add a Splash of Bourbon or Sherry to Elevate the Soup’s Flavor
Alcohol is a fantastic flavor enhancer that adds warmth and depth, complementing the sweetness of the squash. If you prefer a non-alcoholic twist, try adding a squeeze of fresh citrus juice, like orange or lemon, to brighten the flavors and provide a refreshing contrast to the richness of the soup.
Equipment - You can find the items below at our online store!
Nutrition
Calories: 814.17kcalCarbohydrates: 93.86gProtein: 25.81gFat: 39.88gSaturated Fat: 16.6gPolyunsaturated Fat: 4.92gMonounsaturated Fat: 14.57gTrans Fat: 0.06gCholesterol: 100.89mgSodium: 806.33mgPotassium: 2340.94mgFiber: 12.97gSugar: 25.36gVitamin A: 23968.62IUVitamin C: 57.29mgCalcium: 261.86mgIron: 5.37mg