Dinner/ Recipes/ Seasonal Ingredients

Just When You Thought You Were Sick of Squash…

Ahoy! Can I interest you in a bowl of soup, perchance?

I finally re-made and wrote out the recipe for my spicy acorn squash bisque that I served at my dinner party the other night.

This soup makes me want fuzzy slippers and frosted windowpanes. It makes me want to be at my grandparent’s house in Wisconsin. It makes me want to curl up with a good book all night long.

It’s just that kind of soup….I think you’re gonna love it!

First order of business. Get yourself a squash.

I used acorn but you could really use any kind you like (butternut or kabocha would be great)….even pumpkin would be delicious. This is an extremely simple squash soup but incredibly comforting and tasty. I’ve made it twice in the past three days so that should tell you something right there.

Other ingredients you’ll need for success:

The brand of curry powder you use doesn’t make a lick of difference. Regular ol’ curry powder will do just fine.

And a little cream is a beautiful thing. Promise.

Now, hack that squash up into pieces and roast at 400 for about half an hour until it’s all tender and lovely.

Peel the rind off (or don’t) and throw it into a VitaMix or food processor with about a cup and a half of chicken broth, a scant fourth cup of cream, a teaspoon and a half of curry powder and a pinch of salt.

Ohhhh yeah. And you know the thing I love most about this little bisque?

The opportunities really are endless!

Like I said before, you could use a different type of squash or you could even up the curry powder and maybe throw in some noodles, cilantro and a sprinkle of red chili flakes. I don’t know about you, but that sounds pretty ridiculous to me.

The amount of curry powder you use is up to you, depending on how much heat you can take. Since I’m battling a little sore throat over here, last night I threw in some cayenne as well, along with a little pinch of nutmeg for good measure.

It was deeeeelicious. I can’t wait for you to try it, too!

Spicy Acorn Squash Bisque

Serves 1-2

1 large acorn squash

1 1/2 cups chicken stock (or enough to produce desired soup consistency)

scant 1/4 cup cream

1.5 tsp curry powder

1/4 tsp salt

Slice squash and roast for about thirty minutes at 400 degrees, or until tender. Let cool then gently peel the peel away.

Throw the squash in a blender or food processor and add remaining ingredients, adjusting the amount of stock for how thick you want the soup to be.

Serve warm, preferably with a hot oatmeal scone…

I promise warm scones when you return! Oh, they’re yummy all right…and they only take fifteen minutes to make, start to finish.

I will return. Must eat more soup.

You Might Also Like

75 Comments

  • Reply
    cathy b. @ brightbakes.com
    October 5, 2010 at 8:12 am

    I live on squash soup!! Seriously. You mentioned the WI winter…well in my case that’s not just hypothetical…cuz I actually happen to live in the land of frosty windowpanes…I believe I crunched my way across frosty grass the last few mornings…yeah, that happened!
    Cathy B. @ brightbakes

  • Reply
    Sara G
    October 5, 2010 at 8:18 am

    This looks like such an easy and delicious recipe!! I will definitely be trying this one out πŸ™‚

  • Reply
    Tabitha (From Single to Married)
    October 5, 2010 at 8:22 am

    It doesn’t get much better than squash soup, especially for those cold Fall days…

  • Reply
    Jessica @ How Sweet
    October 5, 2010 at 8:26 am

    Sick of squash?? Never!

  • Reply
    Heather
    October 5, 2010 at 8:26 am

    Just an FYI – when acorn squash is fully ripe, it’s almost entirely green on the outside and it is a darker orange inside. Pale yellow flesh means it’s not as ripe ad it could be, and less sweet. The soup looks great though!!

  • Reply
    chelsey @ clean eating chelsey
    October 5, 2010 at 8:28 am

    i. am. drooling.

    this looks delicious! What would you suggest using for cream if I can’t have dairy? Would using regular ole almond milk be okay?

  • Reply
    Jil
    October 5, 2010 at 8:30 am

    This recipe sounds awesome – I think I’ll try it with my butternut…and maybe in place of cream (just cuz I don’t have any on hand)…I’ll go the plain Greek yog route.

  • Reply
    Lindsay Perrone (goodiesgalore)
    October 5, 2010 at 8:32 am

    SLURPPPPPPP!

  • Reply
    Beth @ Beth's Journey to Thin
    October 5, 2010 at 8:32 am

    Wow this recipe looks delicious! I’ve heard you can throw in a roasted turnip for that same creaminess without actually using heavy cream. Simple soups are the best!

  • Reply
    Natalia - a side of simple
    October 5, 2010 at 8:32 am

    You set the mood perfectly. Don’t know how I’m going to get through the day now since all I want are some slippers, a book, and a warm fire!

  • Reply
    Kim@Everstrong
    October 5, 2010 at 8:34 am

    soup. for me.. please?!
    weekend+football+squash bisque= happiness

    For some reason.. im thinking i’ll throw in mushrooms to?!?
    i love my fungi.

  • Reply
    jenna
    October 5, 2010 at 8:35 am

    i’ve been longing for squash soup!!
    is it cold in CA?

    • Reply
      jenna
      October 5, 2010 at 9:04 am

      Not too cold—although last night I woke up and had to shut my windows/turn off my fan because it was in the 40’s…I think today is going to be 80 though!

  • Reply
    julia
    October 5, 2010 at 8:36 am

    I’m definitely making it this week! I have a small acorn squash and a small pumpkin from my CSA box that I need to use up.

  • Reply
    Julie
    October 5, 2010 at 8:36 am

    Do you take recipe requests? I just tried spaghetti squash last night and it’s f*cking amazing!!!! Do you have any recipes for it that are different from: scrape squash and add pasta sauce? Tastes awesome, but it would be cool to find another way to use it.

    • Reply
      Tracy
      October 5, 2010 at 8:45 am

      I second this request πŸ™‚ Spaghetti squash is tasty and all when it’s topped w/sauce, but I have no idea what else to do with it…

    • Reply
      jenna
      October 5, 2010 at 9:03 am

      of course! I’ll put my thinking cap on….I like challenges like this πŸ™‚

    • Reply
      cathy b. @ brightbakes.com
      October 5, 2010 at 11:00 am

      Saw your comment and thought you might enjoy checking out Emily at Thefrontburnerblog.com She posted an amazing recipe for spaghetii squash the other night! Me and my Mister absaloutely loved it. A creamy mushroom sauce that just happens to be vegan to boot!

      • Reply
        Julie
        October 8, 2010 at 10:46 am

        Thanks for the suggestion Cathy! I checked out the blog/recipe and it looks awesome. I’m going to try using a Smitten Kitchen mushroom marsala sauce recipe that I love (because I don’t have nutritional yeast and I love real cream) on my leftover spaghetti squash in the fridge. : ) That was a good idea.

  • Reply
    eatmovelove
    October 5, 2010 at 8:42 am

    15-minute scones? I’ll believe it when I see it πŸ™‚

    I love how you used the word “beautiful” (describing the cream) – followed shortly by “and hack” (referring to the squash). “Beautiful” and then “hack”. So genteel πŸ™‚

  • Reply
    Tracey @ I'm Not Superhuman
    October 5, 2010 at 8:42 am

    That seems so incredibly easy to make. Step one: get a blender that will do more than come to a grinding halt. After that, I think I can handle this.

  • Reply
    Allie (Live Laugh Eat)
    October 5, 2010 at 8:44 am

    Perfect!! I have a squash that is begging to be roasted and a sample of curry powder that is stinking up our cabinet πŸ™‚ Sadly, I am without a Vitamix…a hand blender will have to do.

    • Reply
      jenna
      October 5, 2010 at 9:03 am

      a hand blender will definitely work!

  • Reply
    Anna
    October 5, 2010 at 8:44 am

    Yummy!
    Ha I was already hungry then this!?
    You’re such an amazing cook, seriously!

  • Reply
    Heather (Heather's Dish)
    October 5, 2010 at 8:51 am

    yes PLEASE i would love a bowl of this soup! i love the simplicity…right up my alley πŸ™‚

  • Reply
    Nora@LiveLifeEatRight
    October 5, 2010 at 9:03 am

    I absolutely love this! Your pictures are so beautiful, the color play is brilliant! I have a killer butternut squash, curry, apple soup that I make during Thanksgiving…mmm can’t wait to break that out soon πŸ™‚

  • Reply
    Mara @ What's For Dinner?
    October 5, 2010 at 9:04 am

    This looks fantastic!!
    Question for you: what lens are you using on your camera??

    • Reply
      jenna
      October 5, 2010 at 9:05 am

      For my up close food photos, I’ve been using my Tamron Macro lens…for all other shots, just the zoom lens that my Canon Rebel came with.

  • Reply
    Lauren Slayton
    October 5, 2010 at 9:07 am

    A little bit of cream is a beautiful thing, I agree wholeheartedly. I also think squash and curry are pretty beautiful too. I really do need a vitamix, don’t I?

    • Reply
      jenna
      October 5, 2010 at 9:08 am

      No—you can use a plain ol’ blender or food processor.

  • Reply
    R @ Learning As I Chop
    October 5, 2010 at 9:09 am

    Might have to try this. I’ve been looking for some good and simple fall soup recipes.

  • Reply
    Nelly@CrazySexyFit
    October 5, 2010 at 9:12 am

    Aw man…I stared at the acorn squashes for a long moment in the grocery store but finally decided on the spaghetti squash. Next time…

  • Reply
    Lisa
    October 5, 2010 at 9:21 am

    Bisque of any kind is my favorite type of soup. I will definitely be trying this with the squashes I just bought!

  • Reply
    Beth
    October 5, 2010 at 9:23 am

    Ooh, I’ve had an acorn squash sitting on my counter for a week with no recipe in mind. This is definitely dinner tonight!

  • Reply
    Kelly
    October 5, 2010 at 9:24 am

    YUM!!! This reminds me of my husand’s mom because every single Thanksgiving she makes a killer pumpkin soup.

  • Reply
    Angharad
    October 5, 2010 at 9:26 am

    I’ve got a bit of a squash obsession going on too. I really like simple soups like this – I just made one that was almost identical to this (YES to curry powder and cream!) but I used some carrots too and threw in the last of my yellow squash so it was much lighter. Delicious, miss!

  • Reply
    Jenn
    October 5, 2010 at 9:28 am

    Can’t wait to try the soup! I roasted my first butternut squash last week “with you,” and loved it! My family even tried it:) Liking the “heat” to add to the soup, too. Will be patiently waiting for the scone recipe!
    Jenn from chilly IN

  • Reply
    Andrea
    October 5, 2010 at 9:34 am

    Oh yes….i have a butternut squash ready to use in this recipe!

  • Reply
    Lauren at KeepItSweet
    October 5, 2010 at 9:35 am

    i just started experimenting with curry powder- this looks like another great way to use it!

  • Reply
    Sarah
    October 5, 2010 at 9:44 am

    Hi Jenna,

    Just wondering if you are going to comment on the Marie Claire article. Just about every other food blogger has written about it and I was curious as to your thoughts since you are specifically mentionned in the article.

    Sarah

    • Reply
      jenna
      October 5, 2010 at 9:46 am

      I’m actually not going to post a public comment/rebuttal/post to the article. I think my blog speaks for itself in regards to the matter and don’t feel like I should have to verbally defend myself. People are going to talk, and that’s fine…but I think what I do here should speak for itself.

      • Reply
        Jo
        October 5, 2010 at 10:00 am

        I love that you’re not. Ignore it best. I hate that the other bloggers felt the need to.

        • Reply
          Karen Seidler
          October 5, 2010 at 10:08 am

          Thank you for handling this situation maturely and with dignity.

      • Reply
        Sarah
        October 5, 2010 at 10:15 am

        I think your blog definitely speaks for itself. Anyone who has ever read eatliverun would know that you love food and your obsession with it is on the passion, baking, sharing, creative side not the restrictive negative side. Your recipes, experiences dining out, and attitude in general reflect nothing but a positive zest for food and life.

        I just thought that as a writer, you’d be writing about this since it’s getting so much attention.

        • Reply
          MelanieF
          October 5, 2010 at 11:37 am

          I love reading your blog Jenna! I now come for the recipes and great food that we see you eat…I think your blog has changed for the best. You don’t focus so much on exercise and everything you put in your mouth and that’s a breath of fresh air. Keep up the great work!

  • Reply
    Estela @ Weekly Bite
    October 5, 2010 at 9:54 am

    Yum! Can’t wait to try this recipe!

  • Reply
    Laura @ Backstage Pass to Health & Happiness
    October 5, 2010 at 10:02 am

    I love that since reading your blog, staples in my fridge include a) heavy whipping cream, and / or b) buttermilk! I am no longer trying to make every recipe low-fat or fat-free, I have embraced that sometimes real food needs real ingredients, and I tell you what – I am never looking back!
    P.S. Thanks for sharing this recipe! Can’t wait to try it out πŸ˜€

  • Reply
    Katie
    October 5, 2010 at 10:03 am

    I have made a very similar soup with butternut squash. The curry is so delicious with the squash!!! Instead of cream, I opted for light coconut milk and it was awesome!

  • Reply
    Liz @ Tip Top Shape
    October 5, 2010 at 10:15 am

    I am bringing my blender from home to college just to make this soup. Seriously-it looks that good πŸ˜€

  • Reply
    Moni's Meals
    October 5, 2010 at 10:17 am

    simple and amazing, and still healthy. I love it!

  • Reply
    Katherine
    October 5, 2010 at 10:19 am

    I love that you have a squash seed stuck to your palm in the first photo : )
    That always happens to me and I find them everywhere all day after scooping out seeds!

  • Reply
    AmyJoGo
    October 5, 2010 at 10:27 am

    The seeds in acorn squash look a lot like pumpkin seeds. I wonder if you could roast and salt them like pumpkin seeds for a treat? Or are they not as plump as pumpkin seeds?

  • Reply
    jen
    October 5, 2010 at 11:17 am

    Hey AmyJoGo – I have roasted the seeds from butternut, buttercup, and acorn squashes before and they are lovely! Just like pumpkin seeds to my mind. Anywho… Jenna – now that I see you’re taking up the spaghetti squash recipe request above I have to lob out another challenge. What about the hubbard squashes? Can these poor, lumpy, homely giants get no lovin’? I have one about the size of a small toddler sitting in my house right now from my dad’s garden.

    I’m planning to break it up and roast it, but I’m thinking I’ll have enough squash to freeze in batches and make about a dozen meals. I’m definitely planning a squash and apple soup (like your bisque). I’ll probably eat some straight up. I’ll also make a red lentil soup I usually do with pumpkin but think would work with squash instead. And I’ll likely use some in place of pumpkin for things like Pumpkin Chocolate Chip Cookies (hello lover…) and maybe a Squash Instead of Pumpkin Pie. But there will porbbaly still be more left! Can you lend a girl a hand with a massive hubbard?

  • Reply
    Averie (LoveVeggiesAndYoga)
    October 5, 2010 at 11:30 am

    It’s chilly and nasty and rainy in San Diego…this would TOTALLY hit the spot! And I love that you said a lil cream won’t kill ya πŸ™‚

  • Reply
    kate
    October 5, 2010 at 11:57 am

    i have acorn squash cming out of my ears! this recipe sounds perfect.

  • Reply
    Amanda
    October 5, 2010 at 12:11 pm

    It looks so thick and delicious! And oatmeal scones?! I’m on the edge of my seat!

  • Reply
    A Fifteen Minute Success β€” Eat, Live, Run
    October 5, 2010 at 12:24 pm

    […] oatmeal scones. They’re flaky, they’re crusty, and they go really, really well with spicy acorn squash bisque. They also serve as lovely vehicles for dark chocolate […]

  • Reply
    Amber K
    October 5, 2010 at 12:55 pm

    Your recipes and pictures ALMOST have me convinced to try squash yet again.

  • Reply
    Chelsea @ One Healthy Munchkin
    October 5, 2010 at 4:08 pm

    I really want to like soup (especially this recipe!), but I hate drinking my meals!

  • Reply
    Tori @ FIToriBLOG.com
    October 5, 2010 at 5:39 pm

    love the selfportrait that’s in focus w your dSLR!!! Rocks!

  • Reply
    Lauren
    October 5, 2010 at 5:55 pm

    So simple yet so delicious! I could never get sick of squash! πŸ™‚

  • Reply
    kaila
    October 5, 2010 at 6:29 pm

    i love acorn squash! definitely my favorite winter squash…although i have never had kombucha πŸ™‚ that soup sounds amazing…….nothing beats a cold day with a warm cup of creamy, smoothe soup!

  • Reply
    Lindsey
    October 6, 2010 at 5:38 pm

    Just made this with frozen cubed butternut squash! I added some sauteed onions and only had almond milk on hand instead of cream. such a great quick fix soup recipe! you rock jenna! PS really digging the new blog direction!

  • Reply
    Katherine
    October 12, 2010 at 10:42 am

    Just made this and it’s divine! I drizzled two squashes (one acorn, one carnival) with coconut oil, cayenne and cinnamon before roasting and then I peeled and proceeded as suggested. I did add a little extra ground ginger and cardamom for some kick and I honestly think this might be one of the best soups I’ve ever made. Thanks so much!

  • Reply
    porno
    May 5, 2011 at 9:40 am

    Between me and my husband we’ve owned more MP3 players over the years than I can count, including Sansas, iRivers, iPods (classic & touch), the Ibiza Rhapsody, etc. But, the last few years I’ve settled down to one line of players. Why? Because I was happy to discover how well-designed and fun to use the underappreciated (and widely mocked) Zunes are.

  • Reply
    Mary Weich
    May 26, 2011 at 8:00 am

    I intended to create you one very small remark to thank you very much the moment again about the beautiful solutions you’ve featured on this page. It’s quite unbelievably open-handed with people like you to allow extensively precisely what some people could have offered for sale for an ebook to earn some money for themselves, mostly given that you might have done it in the event you decided. These concepts additionally worked like the great way to recognize that most people have a similar interest like my personal own to find out very much more concerning this issue. I think there are a lot more pleasant situations up front for many who check out your blog.

  • Reply
    Alexis @ hummusapien
    September 15, 2011 at 2:06 pm

    i love the simplicity of your soups! luckily i just got an acorn squash from the farmers market πŸ™‚

  • Reply
    Catch-up Monday « The Runner's Plate
    October 24, 2011 at 1:52 pm

    […] weekend I made Acorn Squash Bisque using this acorn squash I got at the grocery store for a dollar! Recipe courtesy of Jenna at Eat, […]

  • Reply
    Andy
    February 14, 2012 at 10:16 am

    I just made this soup last night. I used one acorn and one butternut squash. It was great. I used my vitamix to heat it up and the product was a very light and airy soup. It was divine. I am writing this as I eat the left overs for lunch. I also had some left over diced chicken on the side. I preferred it without the chicken but the kids loved it with.

    Thanks you so much for your wonderful creation.

  • Reply
    chi chung leung
    April 3, 2012 at 10:40 am

    CLEUNG Web Design is a professional web design company that provides great graphics, successful business outcomes, and internet marketing for our client websites. Our web design company not only provides our customers excellent flash functions and graphic design. We also provide high ranking for websites in Google, Yahoo or Bing, search engines like that, so more and more customers will click on your personal, business or eCommerce website and buy your products online. We have the best and most experienced web designer to give you the best advice on how to design and set up the structure layout for your web site. We can make a control panel for our clients so they can change their posts, web page and product information online.Our web design company can do what other web design companies do, but we have our unique skills that other companies do not possess.We will do our best and let each of our customers feel satisfied for about our websites. http://www.ccleungwebdesign.com/

  • Reply
    Day 10. Neighbors. Acorn Squash Basil Soup. | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening
    September 10, 2012 at 12:02 am

    […] Squash Salsa Pioneer Woman’s Sweet Roasted Rosemary Acorn Squash Wedges Eat Live Run’s Spicy Acorn Squash Bisque Smitten Kitchen’s Acorn Squash with Chile-Lime Vinaigrette Iowa Girl Eats Stuffed Acorn […]

  • Reply
    Paulette
    September 22, 2012 at 10:09 am

    Hi Jenna:
    I’m so excited to have found your blog!
    I’m a new owner of a vitamix & I’m constantly looking for healthy recipes to make in it.
    The other day I attempted to make this with a buttercup squash from my mum’s garden.
    I added all the ingredients & started to blend. My vitamix started to make angry noises & shut off:/
    I made a smoothie this morning & worked. So I’m planning to attempt your Spicy Acorn Bisque again today. Just curious how many cups of Acorn you would have used? Or anyone else who made this recipe using a vitamix!
    Thanks!

  • Reply
    Climbing Grier Mountain » Acorn Squash Soup
    September 24, 2012 at 4:05 pm

    […] If you don’t already know I love fall. If all of my fall favorite tastes could come togetherΒ on lickable wallpaper, I would be a happy girl. Recently, I have been dying to do a soup with a different kind of squash. I actually found this recipe on one of my favorite blog reads, EatLiveRun. […]

  • Reply
    Jennifer L
    November 8, 2012 at 10:31 am

    I know this post is a few years old, but I had it bookmarked (hidden in a wrong folder!) and finally just made it… it’s delicious! Loved the simplicity! I added the cayenne and nutmeg because it’s so cold out today where I am. So good! Thanks!!

  • Reply
    Monthly chai date | Feminist Midwife
    October 9, 2013 at 6:32 am

    […] our warm fall drinks in the cool air, I would share some of my favorite fall recipes, like this one and this one and this one. What are […]

  • Leave a Reply