Reviewed on Dec. 26, 2012 by heartlandmom
I made this for Christmas dinner instead of usual butternut squash or pumpkin soup. I roasted and pureed the vegetables one day in advance and then just mixed with the chicken broth and heated at mealtime. Peeling the raw acorn squash was very difficult, so I roasted first, then peeled the chunks when cool enough. The scent of the roasting veggies was heavenly, and the soup was delicious. The addition of the thyme and sage made the soup different from the usual, and was a welcome change.