Acorn Squash Soup

Sadly, squash season is almost over… The grocery store still had some acorn squash, and it’s kind of chilly, so I figured I’d make some acorn squash soup.  This is one of those soups that I think tastes better the next day, after the spices have a chance to really set in.  If you don’t like spicy things, you can leave out the paprika and black pepper in Step 1.


1 large acorn squash
salt (enough to sprinkle before baking)
paprika (enough to sprinkle before baking)
black pepper (enough to sprinkle before baking)
1/4 tsp cumin
2 cloves garlic, chopped into big pieces
1 potato, chopped into big pieces
3 cups water
1 veggie bullion cube
1 tbsp lime juice
1/4 cup cilantro, chopped fine


1.  Cut the acorn squash in half.  Sprinkle salt, paprika, and black pepper on both halves.  Wrap in foil and bake at 400 F for 45 mins.

2.  While the squash is baking, heat the oil on med-high heat in a large saucepan.  Add the cumin and fry for 1 min.  Add the garlic and potatoes and cook for 5 mins.  Add the water and veggie bullion and bring to boil.  Boil until the potatoes are done (~7 mins). Remove from heat.

3.  When the squash is done, scrape off the pulp using a spoon and put it in the saucepan.

4.  Once the mixture cools, blend it until smooth.

5.  Bring the blended soup to a boil.  Add the cilantro and lime juice and serve hot.


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