A subtle seasoning of mace, cinnamon, and sugar enhances the squash’s natural sweetness; pureeing the vegetable with cream enriches and blends the flavors.

Roasted Acorn Squash Soup

For a winter night’s meal, making a pot of roasted acorn squash soup will warm your kitchen and your bones.
Prep Time 5 mins
Cook Time 40 mins
Servings 2

Equipment

  • 1 food processor (or blender)

Ingredients  

  • 1 ½ pounds acorn, golden acorn, or butternut squash, cut into 4 equal wedges
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 1 large clove garlic, finely chopped
  • 2 ¼ cups chicken broth
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon finely ground black peppercorns
  • 1 teaspoon sugar
  • 1 cup heavy or light cream
  • ¼ teaspoon cinnamon
  • ¼ teaspoon mace

Directions 

  • Preheat oven to 450 degrees. 
  • Wrap each wedge of squash tightly in foil.
  • Place foil packages on oven floor. Remove after 30 minutes.
  • Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and garlic over medium-low heat until soft, about 10 minutes.
  • Add chicken broth to onion mixture and simmer 10 minutes. 
  • Scoop out flesh from squash (discard seeds and skin) and add to soup.
  • Add salt, pepper, and sugar. Simmer 10 minutes.
  • Remove from heat and let cool.
  • Puree soup in food processor or blender, and stir in cream, cinnamon, and mace. Serve hot.