In the Kitchen

How to Make Acorn Squash Soup in Minutes

The recipe for the acorn squash soup we shared in the last recipe is so easy that I didn’t even know how to prepare it.

It’s just what you think it is.

I like to start with the broth and then add vegetables and spices.

But if you’re a more adventurous person like myself, you can add in a bit of garlic, onion, parsley and parsley-garlic powder and use it in place of the thyme and rosemary.

The soup is perfect for a chilly winter dinner or for a potluck dinner to share with friends.

For this recipe, I used the soup base for the soup.

The broth I used is a mild broth that can be made from canned tomatoes, red bell pepper, and garlic.

The tomato sauce is sweet and slightly salty.

The sauce is a blend of black beans, rice, and a mix of corn, rice vinegar, soy sauce, and lemon juice.

For the pasta, I cooked the pasta in olive oil and then topped it with a little lemon juice and a few parsley sprigs.

I served it with rice and a green salad to round out the meal.

I hope you enjoy this simple soup as much as I do.

Print Recipe Acorn squash soups recipe: 1 large Acorn squash (about 1 cup)1 medium onion (about 2 large cloves)3 large carrots2 medium carrots2 green bell peppers (about 4 cups)1 bunch parsley (about a half teaspoon)1/4 cup water1 tablespoon garlic powder1/2 teaspoon rosemary powder1 tablespoon olive oil1 cup cornstarch 1 tablespoon white vinegar1/8 teaspoon salt1 cup pasta (about 3 1/2 cups)Preheat the oven to 425 degrees F. Lightly grease a large baking dish.

Chop the onion into pieces.

Chop carrots into large pieces.

Peel and dice the parsley.

Add the parsleys and carrots to the chopping block.

Cut the parsly into chunks and add them to the vegetable soup base.

Add in the pasta.

Mix together.

Mix in the water and the vinegar and salt.

Add more water if needed.

Cook the pasta and vegetables in the oven for 30 minutes.

When the pasta is done, remove from the oven.

Add a few more tablespoons of water if the pasta seems dry.

Serve with a salad and some rice.

Recipe Notes I also added in a little extra lemon juice for a little sweetness.

Recipe adapted from Taste of Home: Acorn Soup by Rebecca A. Hahn (Norton, 2016).

For the pasta: In a large skillet, heat olive oil over medium heat.

Add all of the ingredients except for the pasta (and broth) and cook until al dente.

Stir in the lemon juice until thickened.

Serve over cooked rice or pasta.