Roasted Squash Soup in Acorn Bowls
These acorn squash bowls make fun serving dishes for your fall gathering.
Prep time: 45 minutes
Cook time: 2 hours and 30 minutes
- 6 (1 ¼-1 ½ lbs.) acorn squash, top ½ inch cut off
- 1 cup peeled, cubed butternut squash
- 1 cup sliced carrots
- 1 medium potato, peeled, cubed
- 3 shallots, peeled, quartered
- 3 large cloves garlic, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups water
- 2 vegetable bouillon cubes
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground nutmeg
- toasted walnuts
- crumbled Gorgonzola cheese
- Arrange acorn squash cut side down on baking sheet. Bake in a preheated 400 F oven until squash is tender (75-80 minutes).
- Combine next 5 ingredients in baking dish. Toss with olive oil, salt and pepper. Bake in same oven until tender (40-45 minutes).
- In 4-quart saucepan, bring water to a boil. Dissolve bouillon cubes in water. When vegetable mixture is tender, add to saucepan. Stir in cumin and nutmeg. Simmer 20-30 minutes.
- Meanwhile, remove acorn squash from oven and turn each squash over, pressing down to make them stand upright. Remove seeds from squash. Scoop out squash leaving a ½-inch wall. Add squash to saucepan. Puree soup in blender in 2 batches. Pour into large bowl; stir to blend.
- Place each acorn bowl in a soup bowl. Ladle soup into each acorn bowl. Garnish soup with toasted walnuts and crumbled Gorgonzola cheese.
Soup may be made ahead and refrigerated up to 2 days. Reheat soup in large saucepan until heated through. Reheat acorn bowls in microwave (HIGH) until warm (30-45 seconds).