How do you make butternut squash soup less bland?

I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Does acorn squash need to be peeled before cooking?

Good news: you don't need to peel acorn squash . Its hard, grooved skin softens significantly as it cooks, and it's edible, too. If you do want to remove the skin, wait until after you cook it, at which point it will peel right off.

Can you eat acorn squash skin in soup?

Yes, You Can Eat the Skin of Acorn Squash and Other Winter Squashes —Here's How. Some varieties, like acorn squash and honeynut, have tender, tasty skin. Others, not so much.

How can I thicken my squash soup?

How do I thicken butternut squash soup? If you find the soup is too thin, try adding pureed white beans to the soup . You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water).

Why is my homemade soup so bland?

If a soup is tasting bland in the bowl, consider adding acid rather than salt . A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.

Why does my butternut soup taste sour?

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

What's the easiest way to peel an acorn squash?

Place the acorn squash into a pot of boiling water for 15 minutes . Boiling the squash will help soften the skin and make the removal process easier. Boiling the squash is ideal for people who are not fully comfortable with using a sharp knife or a serrated peeler.

What is the easiest way to peel acorn squash?

Soften acorn squash by using one of the above methods: boil, steam, or microwave. After softening the squash, add to cold water and chill for 5 minutes until able to handle. The safest way to peel an acorn squash is to use a vegetable peeler.

How do you peel cooked acorn squash?

Place the whole squash in gently boiling water for 15 minutes; pour off water and chill in cold water for 5 minutes. When cool enough to handle, slice off peel from peaks or ridges with a knife; use a spoon to dig out the peel from the valleys.

How do you cut squash for soup?

Lay the squash halves, cut side down on the cutting board for stability. Working section at a time, cut the squash into slices, lengthwise, the desired width of your squash pieces. Some recipes call for 1/2-inch slices or cubes, some for 1-inch or greater.

Roasted Pecan and Acorn Squash Soup Recipe on Food52 (2024)

Fall

by: Eva Kosmas Flores

November26,2014

4.3

11 Ratings

Roasted Pecan and Acorn Squash Soup Recipe on Food52 (1)

Serves 8

Jump to Recipe

Author Notes

The roasted pecans added a wonderfully rich and subtle toasted element to this soup, and honey enhances the flavor of the pecans and pairs incredibly well with the nutty roasted acorn squash. A dash of chipotle powder finishes it off with a kick, creating one of the richest, most flavorful soups you'll ever have. —Eva Kosmas Flores

Test Kitchen-Approved

What You'll Need

Ingredients

1 acorn squash
1 tablespoonolive oil
1 ¹/₂ teaspoonssalt, divided
¹/₂ teaspoonblack pepper, divided
¹/₂ teaspoonchipotle chile powder, divided
1 cupchopped pecans
3 cupschicken or vegetable broth
3 tablespoonshoney
¹/₄ cupheavy cream, plus more for garnish
¹/₂ cupgrated Parmesan cheese

Directions

Preheat the oven to 375° F. Drizzle the inside of the squash with the olive oil and rub it down with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the chipotle chili powder. Place it on a baking sheet with the insides facing up and roast for 40 minutes. Remove from the oven and allow to cool until safe to handle. While it's cooling, place the pecans on a baking sheet in an even layer and roast them in the oven (still at 375° F) for 10 minutes, then remove and allow to cool.
Once the squash has cooled down a bit, scoop out the soft flesh with a large metal spoon and place it in a blender or food processor. Add the pecans, honey, broth, and the remaining spices. Blend at high speed until a smooth purée forms, about 1 minute.
Pour the mixture into a medium-sized pot and warm over medium heat. Add the cream and Parmesan and stir until combined. Continue heating the soup for 15 minutes, stirring every few minutes, until nice and hot. Taste and add more salt, pepper, or chipotle if desired. Scoop out into individual bowls for serving and garnish with a teaspoon of cream, a pecan, and a sprinkle of black pepper and ground chipotle chili.

Tags:

Soup
American
Vegetable
Honey
Milk/Cream
Pecan
Squash
Fall
Winter
Thanksgiving

See what other Food52ers are saying.

Shira Britni
raychalz
Greenstuff
LMilks

Popular on Food52

10 Reviews

LMilks October 25, 2023

Love this recipe, but I am dairy free so I skip the cream. It doesn’t need it if you use a vitamix the blend. I also switch it up and use kombucha, pumpkin and/or butternut. Amazing.

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Easy Turkey Gravy Recipe

Karen November 23, 2020

The first time I tried this soup, it wasn't tasty at all. It was rather bitter and was not a hit in my household. The second time I tried it, I added about a cup of butternut squash to the blend - made all the difference in the world. I also subbed the chipotle power with a mix of lime chili powder and Texas Chile powder. I also sprinkled some of the left over pecans on top which added some crunch. This recipe afforded me the opportunity to learn more about winter squash options. It was a good experience but I do believe I will retire it from my list of recipes.

SilverInBlood November 22, 2020

This turned out really well! I used vegan parmesan and skipped the cream - I agree with tlreyes that it's creamy enough from the blended pecans. Hearty yet light, and very easy on a tricky stomach :)

Annabelle October 13, 2020

Used two squash, 2T honey, no cream or cheese, and forgot the chipotle powder - and still delicious! Reminded me of a much easier chestnut soup.

Shira B. October 9, 2020

This was great before I put the cream and parmesan in. Glad I tasted it first. I'll definitely make it again but leaving those 2 out as the parmesan overpowers everything and the cream was unnecessary.
I'll top it with a light blue cheese and maybe some roasted mushrooms.
The pecans are really what makes the dish. I might try it with pumpkin next.

Deborah December 25, 2019

Really enjoyed this soup! I did have to make a few tweaks though. First, I had to add a full extra squash, as the purée was the consistency of water even with slightly less broth; suggest clarifying the recommended weight of the squash. Also, on the recommendation of others, I started with 2 tbs of honey, and I found it perfect (and I have a sweet tooth). I can’t imagine how sweet it would be with the full 3 tbsp. Came out great through!

raychalz September 26, 2019

Tasty soup! I subbed chile powder and spanish (smoked) paprika for chipotle powder and it was a good swap. I might add less honey if you're not into sweet soups, but the sweet made it seem more like a butternut squash soup which was an interesting trick of the palette. Over all it's a good soup packed with flavor.

Tlreyes October 10, 2016

This soup is utterly delicious. Because the pureed pecans release so much oil, there's really no need to add the cream. I swirled in a little creme fraiche right before serving to add a creamy, bright note. If you're looking for a silky, elegant soup to ring in the fall season, this is the one. Would also be a luxurious first course for Thanksgiving.

Greenstuff December 10, 2014

This was a really interesting soup--once I managed not to burn the pecans. First, ten minutes was a little long for my oven, and the second time around, I forgot to set a timer at all. Whoops!

I read on Eva Kosmas Flores's blog that she developed the recipe in response to a challenge. She had to use acorn squash, honey, pecans, and chipotle powder--and it's gotten me thinking about some other variations that we could make without those constraints. As good as this recipe is, it's going to be really fun to tweak.

cosmiccook October 1, 2020

Mushrooms??? I have some artisanal cane syrup I think I'll try it with. Louisiana cane syrup and our pecans are made for each other! Can't wait to try this recipe.