9 years ago

Roasted Squash Soup in Acorn Bowls

These acorn squash bowls make fun serving dishes for your fall gathering.

6 servings
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


  1. Arrange acorn squash cut side down on baking sheet. Bake in a preheated 400 F oven until squash is tender (75-80 minutes). 
  2. Combine next 5 ingredients in baking dish. Toss with olive oil, salt and pepper. Bake in same oven until tender (40-45 minutes). 
  3. 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. 
  4. 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. 
  5. 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).