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Acorn Squash & Pear Soup

4.8 | 6 Reviews
Total Time:Prep: 20 min. Bake: 1-1/4 hours

By Taste Of Home Editorial Team

Recipe by Heather Rotunda, St. Cloud, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. It’s holiday comfort food. —Heather Rotunda, Saint Cloud, Minnesota

TEST KITCHEN APPROVED

Acorn Squash & Pear Soup

4.8 | 6 Reviews Add your review
Yield:10 servings (2-1/2 quarts)
Prep:20 min
Cook:1 hour 15 min
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Ingredients

  • 2 medium acorn squash, peeled and cut into 3/4-inch cubes
  • 4 medium firm pears, peeled and coarsely chopped
  • 3 celery ribs, thinly sliced
  • 1 large onion, finely chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon pepper
  • 1 carton (48 ounces) chicken broth
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Directions

  1. In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
  2. Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.
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