roasted acorn squash soup

15 October 2014

I'll type it again.

with an appetizing graphic and all.

I bought an acorn squash (singular) the other week and I wasn't sure how many more days (hours?) it had until I'd pick it up and it would be all mushy and begging to be tossed so I took action and made some soup. I looked up several squash soup recipes and they all called for ingredients we didn't have in our possession so I had to get creative and the result was not as repulsive as I expected. Simon hates cooked vegetables, especially squash in pureed form, but he gobbled this up and swore he wasn't lying when he said he liked it. I'm still suspicious (only because he asked, "do you hate me?!" when I served it room temperature instead of piping hot, I'm sorry).

Okay, here we go.

Serves two, but I'm sure you could double or triple it and freeze it. Or something. Grace + having the foresight to freeze meals = not friends, yet.

Also, I don't think it's possible to screw this up. Truly.

Okay, here we really go!

1 acorn squash
1 cup almond milk (I used unsweetened vanilla)
1/2 cup water
1/2 of an onion, chopped
3/4 cup vegetable(s) - I used chopped bell peppers
1/2 cup protein - I used tiny {formerly frozen} shrimp
spices of your choosing (ginger, basil, sea salt, and cinnamon were my poison)
a literal drop of honey, for fun
olive oil

1. preheat oven to 350
2. cut squash in half and scoop out seeds/goop
3. drizzle (or drench like I accidentally did) insides of squash with olive oil
4. place squash halves insides down on a cookie sheet and set timer for 30 minutes
5. remove squash from oven (if it feels like I'm typing like a robot would talk, I am) and make sure the skin can easily be peeled off. If not - keep roast/baking in five minute increments until it comes off. Our oven is new and blazing
6. set aside squash flesh (?) for however long you need (it was hours in my case), it will be fine in the fridge
7. sauté onions in olive oil until super soft, add squash in chunks, stir - stir - stir, turn heat to super low and then slowly add almond milk and water and spices and honey
8. if you're fancy and have an immersion blender, use that to blend soup into delicious mush
9. if you're normal like I am, pour soup into blender and blend into mush, pour back into pot
10. add vegetables and protein and stir
11. keep a lid on it until you're ready to serve
12. I supplemented the meal with frozen pizza. Feel free to do the same.

and ENJOY.


  1. Thank you for the recipe! I have had butternut squash soup (love it) but I've got 3 acron squash sitting on my counter and couldn't think what to do with all of them (I usually stuff them with something but didn't want that x3) and wondered if soup could be done - turn out it can!

  2. I initially read the title as "Racoon Squash Soup" and I'm so glad I was wrong. And I've let an acorn squash sit for weeks with no ill effect. Pretty hardy little guys.

  3. I've only made squash soup with butternut squash--this looks pretty yummy.

  4. The frozen pizza side dish is my favorite. I think we could be food friends.

  5. totally making this next week!

  6. We gulp down butternut squash regularly and will add this to our list! Well done, Grace!

  7. This sounds beyond amazing! I can't wait to try it. Quick question though- where did you get that gorgeous bowl?!

  8. Oh thank goodness you didn't puree the shrimp. I may have vomited on my keyboard. I once ordered a shrimp bisque thinking it would have whole shrimp in it. Well, it did but in puree form. Liquid with a heavy shrimp taste is just NOT right.

    But this recipe looks AMAZING! I will definitely be trying it out.

  9. THis looks amazeballs!!! New reader; LOVE the blog! I always buy these pretty squash to put on the counter, with the best of intentions and then do not know what to do with them. I do now. I also appreciate that this will be a great recipe to "veganize" Thanks!



Camp Patton © All rights reserved · Theme by Blog Milk · Blogger