Acorn Squash Soup with Cheesy Croutons

Dinner, Soups

I’m freezing. Are you freezing?! I know I’m being sort of a child when I say I’m freezing. And yes, I do realize that 50˙F is amateur freezing weather. But it’s cold. I’m cold.

I got the sniffles this past weekend. I ran into Jeff Goldblum (my childhood crush) as I was sniffling…with no make-up…in sweats…as I was walking through Whole Foods. This happens in Los Angeles from time to time. It’s usually famous people I could care less about. But this time…whoa. It was Jeff Goldblum. As I walked past him, he said hello to me (!!!), probably because I couldn’t stop smiling. I tried. I just couldn’t. So I said hi back and then promptly did one of those run-walks to hide in the flour aisle.

And then I just imagined him getting eaten by that T-Rex as he was sitting on the toilet…chanting. I’ve had a crush on him ever since. I do realize that I’m now on an official tangent..and I do understand that my “crushes” are confusing and random. But…back to being cold!!

So yeah, when we’re cold…soup is in order.

I’ve been making renditions of this soup for years. It comes from one of my favorite Ina Garten books, Barefoot In Paris. It’s full of beautiful simple, French recipes that are perfect for the cold chilly weather.

Wrap a blanket around yourself, put on some cute socks and let’s make some soup!

I’ve made this soup a million times…a million different ways. I’ve made it with all pumpkin…making it pumpkin soup.

I’ve made it with all butternut squash…and all acorn squash.

My favorite combo–hands down–is the combo of acorn squash and pumpkin. The flavors don’t compete one bit.

And while I love creamy soups, I don’t like ones that make me feel like I’m eating a bowl of warm milk with a spoon. Just no. No. This has just the perfect amount.

The second best part about this soup is the cheesy croutons. I sliced up a French baguette, toasted them with butter in a pan, topped them with a bit of cheese and then finished them up in the oven.

A perfect bowl of soup for when you’re kinda chilly with the sniffles.

Acorn Squash Soup with Cheesy Croutons

Print this recipe!

Soup:
2 tablespoons unsalted butter
1 tablespoon good olive oil
1 cup diced yellow onion (1 onion)
2 cloves garlic, minced
1 (15-ounce) can pumpkin purée
1 1/2 pounds acorn squash, peeled and cut into chunks
3 cups chicken stock
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half-and-half

Croutons:
1 tablespoon unsalted butter
1/2 French baguette, sliced into 1-inch pieces
3 ounces Gruyére, grated

1. Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until onions are translucent. Add minced garlic to the top of the onions and cook until fragrant, about 1 minute.

2. Add the pumpkin purée, acorn squash, chicken stock, 1 teaspoon of the salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the acorn squash is very tender. Process the mixture, in batches, using a blender. Be sure to let the hot air to escape so you don’t have an explosions on your hands. Return to the pot, add the half-and-half, and heat slowly.

3. Salt to taste. The soup might need the remaining teaspoon of salt, or it might not, depending on the chicken stock you’ve used.

4. For croutons, pre-heat oven to 350F. Melt the butter in a medium-skillet over medium heat. Add sliced bread to skillet. When toasted on one side, flip and toast for a minute or two, or until golden brown. Take off the heat, top pieces of bread with cheese and transfer to oven for 3-5 minutes, or until cheese is melted. Serve soup hot with melty, cheesy croutons.

Recipe adapted from Barefoot In Paris

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60 Comments

  • Reply Ruby Alexandra November 7, 2011 at 8:43 am

    What’s the difference between pumpkin and squash? I thought that they were the same thing. Here we just call it pumpkin.
    Also,

    YUM!!!!!

  • Reply Jessica November 7, 2011 at 9:16 am

    This sounds perfect for these cold winter days ahead! And I just love the color, beautiful photo!

  • Reply Sally November 7, 2011 at 12:53 pm

    Those cheesy croutons are killing me.

    I’ve resorted to shuffling around the house already in sweatpants and uggs and it’s only November. I’m already over it!

  • Reply Heather (Heather's Dish) November 7, 2011 at 1:08 pm

    1: yes i AM freezing! how did you know?!
    2: i am always looking for other ways to eat acorn squash. i never thought of soup. you’re a genius.
    3: the cheesiness of the crouton kills me and i love it!

  • Reply Annie @ Annie's Cooking Lab November 7, 2011 at 2:56 pm

    Those cheesy croutons look amazing! I’m pretty sure I’d end up adding about a dozen of them to the soup, I can’t turn down cheesy goodness! The soup looks delicious too!

  • Reply Maria November 7, 2011 at 3:22 pm

    Wow..I could just eat those cheezy croutons by themselves. Which is the only thing I ever do with croutons…xD
    I actually thought you put acorns in the soup for a sec there 0_0

  • Reply Bev Weidner November 7, 2011 at 3:49 pm

    DEAR. GOD. YES.

  • Reply Ashley Giri November 7, 2011 at 3:57 pm

    Its 20 degrees here in Ellensburg, WA. So this soup is perfect for these ridiculously cold days!

  • Reply Angharad November 7, 2011 at 5:00 pm

    Jeff Goldblum in WF!! That does not happen in Minnesota. This soup looks amaze.

  • Reply Nastassia November 7, 2011 at 5:33 pm

    mmmm cheesy croutons! i want soup year round, especially pumpkin soup!

  • Reply Lauren November 7, 2011 at 5:45 pm

    Love cheesy croutons! Holy yum!

  • Reply Tina November 7, 2011 at 5:48 pm

    This sounds amazing!
    We have 4 small-ish acorn squashes in the house currently, how would I go about skipping the pumpkin and using only squash? Would 2 & 1/2 pounds of squash be right?
    Thanks!

    • Adrianna
      Reply Adrianna November 7, 2011 at 6:08 pm

      Yes, you got it! 2 1/2 lbs of just squash would be perfect!

      • Reply Tina November 7, 2011 at 7:20 pm

        Great! Will definitely be trying it this week!

  • Reply LeAnnWoo November 7, 2011 at 6:13 pm

    I don’t think I could have even squeaked out a HI if Jeff Goldblum had talked to me in the store! Especially if I was in sweats with a sniffly nose and no makeup! OMG OMG OMG OMG! I have been in love with him since well, forever! Even The Fly didn’t take away my love for him! Swoon!

    Oh, and the soup looks amazing too! I hope you are feeling better. HUGS!

  • Reply Sue/the view from great island November 7, 2011 at 6:25 pm

    Like everyone else, I’m wowed by the croutons. I love the soup, too, but those croutons come first.

  • Reply Teri Lyn Fister November 7, 2011 at 7:40 pm

    This looks good. I like the cheesy bread. YUM!

  • Reply France November 7, 2011 at 8:05 pm

    What gorgeous photos. You truly captured the essence of a hot soup on a cold day! What a nice recipe.

  • Reply Living The Sweet Life November 7, 2011 at 8:36 pm

    Im.ALWAYS.cold!! I’m so happy you made this soup… it looks so warm and toasty… making me feel a little warmer (:D thanks) and the cheesy-ness of that bread .. to.die.fore!!

  • Reply Cassie @ bake your day November 7, 2011 at 9:09 pm

    I can’t imagine not loving everything about this soup. And those cheesy croutons? Yes, please!

  • Reply Courtney November 7, 2011 at 10:23 pm

    Oh yummm! It’s Spring here in Aus but this soup looks so delicious I may have to make it despite the hot weather!

  • Reply Katrina November 7, 2011 at 11:17 pm

    This soup is lovely! I especially like the cheesy croutons.

  • Reply Pooja November 8, 2011 at 4:45 am

    I was thinking the same thing – today was the first day that I felt really cold too, and I made veggie chili…we are on the same wavelength you and I!

  • Reply Kiran @ KiranTarun.com November 8, 2011 at 5:01 am

    We had a chilly feel for the first time today – i’m definitely craving for this soup 🙂

  • Reply Erina November 8, 2011 at 2:34 pm

    I’m freezing and I love soup! The cheesy croutons look awesome! Thanks for sharing the recipe!

  • Reply Katie November 8, 2011 at 3:53 pm

    Ahh…how can you not develop a crush on someone who gets eaten by a prehistoric beast? 🙂

  • Reply yummy supper November 8, 2011 at 4:04 pm

    Adrianna, Yes I’m freezing too! What happened to the balmy Indian Summer we were having in Cali just last week? All I can think of are belly-warming soups and here you are! I always dig winter squash soups that other people make, and am never satisfied with my own….. I guess I am gonna have to try again;)
    -E

    • Adrianna
      Reply Adrianna November 8, 2011 at 7:17 pm

      HA! I know. Last year at this time I was sweating. Since I detest sweating, I’m enjoying it!

  • Reply LeahJo November 8, 2011 at 6:46 pm

    That made my mouth water. It is definitely soup season. Will be trying this tomorrow night!

    New to your blog. have been browsing for the past 20 minutes and I like, I like! 🙂

    LeahJo

    • Adrianna
      Reply Adrianna November 8, 2011 at 7:16 pm

      YAY! Glad you’re here!

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  • Reply Rachel @ The Avid Appetite November 9, 2011 at 4:18 pm

    Everything about this looks like pure autumn perfection! Absolutely gorgeous and delicious 🙂 I can’t wait to make those croutons!

  • Reply Kimberley November 9, 2011 at 9:12 pm

    Thanks for posting Adrianna…it was so tasty! Just wish it wasn’t 80 degrees outside 🙁

  • Reply Rachael November 10, 2011 at 8:37 am

    Oooh, yum! I’m not generally a fan of soup… but this looks pretty irresistible. And the cheesy croutons look like icing on the cake! Looking forward to making this 🙂 Thank you for sharing all of these lovely recipes!

    P.S.
    You’re not alone…..Jeff Goldblum was a childhood crush of mine, too.

  • Reply Terris @ Free Eats November 10, 2011 at 4:56 pm

    So beautiful and vibrant. Those pics make me want to pull up a chair and taste that soup!

  • Reply Lucie (Thursday Night Dinner) November 13, 2011 at 7:31 pm

    I tried this recipe last night and I couldn’t have been happier! I had to do it without the croutons of course (I’m gluten free) I was wondering if you had any suggestions for other gluten-free toping options?

    • Adrianna
      Reply Adrianna November 13, 2011 at 7:37 pm

      YAY! That makes me happy. Whole Foods actually sells gluten-free croutons. Or you could take gluten-free bread and toast it just as I did above. 🙂

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  • Reply LForsythe November 19, 2011 at 5:52 pm

    I tried this for a dinner get together the other night and it was amazing! I was hoping to get your permission to use the image of the soup in a blog that I am writing for a class (giving you all the credit and letting them know the link to your amazing blog obviously). The blog will only be seen by my classmates.

    • Adrianna
      Reply Adrianna November 19, 2011 at 6:26 pm

      Totally fine to do that. 🙂 So glad you liked it!! Yay!

      • Reply LForsythe November 19, 2011 at 7:05 pm

        thanks so much!

  • Reply Karen November 21, 2011 at 7:31 pm

    Actually, Jeff Goldblum wasn’t eaten while sitting on the john – that was the greedy lawyer played by Martin Ferrero. Jeff was a good guy who didn’t get eaten – I don’t think.

    Your squash soup looks divine – looking forward to trying it.

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  • Reply Abby September 26, 2012 at 8:34 pm

    Can I buy canned acorn squash? I’m a college student so it’s a whole lot easier for me to buy canned acorn squash then to cut up fresh acorn squash!

    • Adrianna
      Reply Adrianna September 26, 2012 at 8:55 pm

      Hmm…you know I’ve actually never seen canned acorn squash and I just did a quick google search and no cans came up. You could always cube acorn squash, place them in a bowl of water and cook them in the microwave that way. OR you could buy canned pumpkin and turn this into pumpkin soup. Will work just fine!

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  • Reply Dana Browning November 3, 2012 at 2:31 pm

    I totally know what you mean about Jeff Goldblum… I have the same irrational crush… I also loved Phillip Seymore Hoffman in Twister (so WIERD!) when I was little…and still 🙂

    Anyway, I made this tonight and added a smoky chipotle cream to the top (I swirled it, made it pretty) I also hollowed out 2 of the squashes and served it in the acorn squash. Turned out amazing! Thanks for the recipe!

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  • Reply taylor January 11, 2013 at 7:10 am

    hey! first of all, i love this soup. i have had so many compliments everytime i make it. i’m actually making tonight for a girls’ night and have a vegetarian friend who will be joining tonight. what do you think about subbing veggie stock for chicken? thx!

    • Adrianna
      Reply Adrianna January 11, 2013 at 8:47 am

      Yes! That substitute will work out just fine.

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  • Reply Laura October 12, 2013 at 7:07 pm

    This was delicious! Will definitely be making this again. I added a dollop of goat cheese to the top because I couldn’t even help myself. Thanks Adrianna!

    • Adrianna Adarme
      Reply Adrianna Adarme October 12, 2013 at 7:12 pm

      Yum! That sounds awesome! Glad you loved it. I miss this soup. I need to make it again!

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