Roasted Pumpkin Soup with Acorn Squash

4.66 from 23 votes

Roasted Pumpkin Soup with Acorn Squash

This roasted pumpkin soup with acorn squash is the perfect nourishing recipe this fall. Serve it alongside a sandwich or pair it with a salad for a lighter lunch.

Prep Time10

Cook Time1

Additional Time15

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: acorn squash soup, pumpkin, pumpkin soup

Servings: people

Author: Lisa Bass

Ingredients

1 small pie pumpkin
1 medium acorn squash
butter
16 ounces bacon
1 medium onion diced
1 bulb garlic minced
32 ounces bone broth
1 teaspoon sugar
1 teaspoon salt
Several grindings of fresh black pepper
10 oz heavy cream
1/4 cup fresh parsley chopped

Instructions

How to Roast a Pumpkin and Acorn Squash

Preheat the oven to 400 degrees.
Cut a medium size acorn squash, and small pie pumpkin, down the middle.
Scoop the seeds out of the middle.
Place them in a glass baking dish, face up.
Dot them with butter and sprinkle with salt.
Roast them for an hour, or until soft.
Once cooled, scoop out the cooked pumpkin and set aside.

How to Make the Soup

Cut 16 ounces of bacon into small pieces.
Cook the bacon in a large saucepan over medium heat until crispy.
Set bacon aside, but leave the grease in the pan.
Cook the onion and garlic, until translucent, in the reserved bacon grease.
Add the ground ginger, sugar, salt and pepper.
Stir in the roasted pumpkin and acorn squash.
Add in 32 ounces of chicken bone broth.
Put a lid on, and allow it to simmer on low for 30 minutes.
Use an immersion blender, or put it into your blender, and blend until creamy. You can also use an immersion blender if you have one.
Add in 10 ounces heavy cream.
Top with crispy bacon and fresh parsley

Video

Notes

This soup will stay good in the fridge for 3-5 days. You can freeze for 2-3 months. Place in a freezer safe container, allowing extra room for expansion, let it cool in the fridge, and then place in the freezer.

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