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Acorn Squash & Pear Soup

 Acorn Squash & Pear Soup
This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. It’s holiday comfort food. —Heather Rotunda, Saint Cloud, Minnesota
10 ServingsPrep: 20 min. Bake: 1-1/4 hours


  • 2 medium acorn squash, peeled and cut into 3/4-inch cubes
  • 4 medium firm pears, peeled and coarsely chopped
  • 3 celery ribs, thinly sliced
  • 1 large onion, finely chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon pepper
  • 1 carton (48 ounces) chicken broth


  • In a large bowl, combine the first nine ingredients; toss to coat.
  • Transfer to a greased shallow roasting pan. Roast at 375° for
  • 1-1/4 hours or until squash is tender, stirring occasionally.
  • Cool slightly. In a food processor, process squash mixture with broth
  • in batches until smooth. Transfer to a Dutch oven; heat through,
  • stirring occasionally. Yield: 10 servings (2-1/2 quarts).