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.

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  • 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

  • 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™‚

  • 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…

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

    Sick of squash?? Never!

  • 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!!

  • 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?

  • 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.

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


  • 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!

  • 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!

  • 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.

  • jenna
    October 5, 2010 at 8:35 am

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

    • 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!

  • 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.

  • 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.

    • 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…

    • jenna
      October 5, 2010 at 9:03 am

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

    • 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!

      • 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.

  • 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™‚

  • 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.

  • 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.

    • jenna
      October 5, 2010 at 9:03 am

      a hand blender will definitely work!

  • Anna
    October 5, 2010 at 8:44 am

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

  • 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™‚

  • 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™‚

  • 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??

    • 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.

  • 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?

    • jenna
      October 5, 2010 at 9:08 am

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

  • 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.

  • 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…

  • 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!

  • 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!

  • 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.

  • 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!

  • 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

  • Andrea
    October 5, 2010 at 9:34 am

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

  • 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!

  • 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.


    • 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.

      • 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.

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

          Thank you for handling this situation maturely and with dignity.

      • 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.

        • 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!

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

    Yum! Can’t wait to try this recipe!

  • 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˜€

  • 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!

  • 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˜€

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

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

  • 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!

  • 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?

  • 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?

  • 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™‚

  • kate
    October 5, 2010 at 11:57 am

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

  • 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!

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

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

  • 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!

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

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

  • Lauren
    October 5, 2010 at 5:55 pm

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

  • 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!

  • 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!

  • 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!

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  • 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™‚

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  • 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.

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    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!

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  • 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!!

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