Whole Acorn Squash Cream Soup

Soups & Stews

Recipe courtesy of Southern Living Farmers Market Cookbook

Serves 4

  • 4 medium acorn squash, select those that stand upright with flatter bottom
  • 1/4 cup cream cheese
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Whole Acorn Squash Cream Soup

Whole Acorn Squash Cream Soup

Click image to enlarge


Preheat oven to 350˚F.

Cut off about 1 inch of stem ends of squash and scoop out seeds and membranes. Arrange squash in a 13 x 19-inch baking dish.

Place 1 tablespoon cream cheese in each squash cavity, Pour 1/4 cup of cream and 1/4 cup chicken broth over the cream cheese. Sprinkle each cavity with 1/8 teaspoon salt and 1/4 teaspoon cinnamon. Add water to the baking dish to a depth of 1/2 inch. Bake squash uncovered for 1 hour and 45 minutes until squash are very tender.

To serve carefully set each squash in a shallow soup bowl, being careful not to tear skin.

Note: Choose squash that stand upright for ease of serving. Select firm, unblemished squash that feel heavy for their size. Acorn squash can be kept for up to 1 month in a cool dark pantry.

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