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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
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours
  • Makes
    10 servings (2-1/2 quarts)


  • 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.

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  • willmania
    Oct 30, 2015

    Very good! High in fiber, low in fat. The 2nd time I made it, I cut the acorn squash in 1/2 & baked it for 30 mins. @ 350 degrees, then sauteed all the rest of the vegetables on the stove until soft. Added spices, spooned out the squash & pureed all together in a blender, then added broth. This method seemed easier & faster to me.

  • julievmt
    Jun 25, 2013

    Amazing! I didn't even want the entree after starting with this soup.

  • jsutherly
    Jan 6, 2013

    This soup is a very flavorful change from the usual butternut squash soup routine. I'm usually disappointed with the blandness of such fare, despite how creamy and rich the texture can be. This soup amps up the flavor, is very easy to make (especially if you have a new immersion blender that you're trying out like I did), and is actually pretty low in fat. Highly recommended with some freshly made Italian loaf garlic bread. Guest-worthy food!

  • heartlandmom
    Dec 26, 2012

    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.