Cafe Home This Month's Menus All Recipes

Acorn Squash Soup

2 - 3 acorn squash
1 medium onion diced
1 carrot diced
1 celery stalk diced
1 stick unsalted butter
2 cloves garlic diced
½ bottle Pinot Grigio
1 quart chicken stock
1 pint heavy whipping cream
puree of Chipotle
whipping cream
salt & pepper

  • Preheat oven to 350
  • Half the squash, scoop out seeds, brush cut side with olive oil
  • Roast face down on baking sheet until soft – 45 min
  • Cool slightly and scoop out flesh add to pot
  • While the squash is roasting Sauté the onion, carrot & celery in the butter until soft
  • Add garlic and sauté additional minute
  • Add wine and simmer until slightly reduced
  • Add chicken stock and squash
  • Bring to a boil then reduce to a simmer
  • Simmer partially covered until squash is quite soft - an hour or more
  • Remove from heat and cool slightly
  • Puree in blender or food processor
  • Push mixture through a china cap or a strainer - discard solids
  • Return to soup pot and whisk in heavy whipping cream
  • Bring to back to heat and serve with French bread and garnish with Chipotle infused whipping cream