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Acorn Squash Soup With Croutons

  • Serves 4.


  • 2 small acorn squash
  • 1 onion, diced
  • 2 parsnips, diced
  • 2 celery stalks, diced
  • 4 cups clear vegetable broth
  • 2 teaspoons butter
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 cup milk
  • 2-3 teaspoons salt
  • 1/2-1 teaspoon white pepper
  • Croutons:
  • 4 slices of stale bread, cubed
  • 1/2 stick butter, melted
  • 1/4 teaspoon cinnamon
  • Pinch of salt and white pepper


Cut squash in half; peel, seed, and cut into 2-inch chunks. In medium saucepan, bring squash, vegetables, and stock to boil. Lower heat and simmer, covered, for 15 minutes. Strain soup and reserve liquid. In food processor, pureé solids with 1 cup of reserved liquid.

In medium saucepan, warm butter over low heat. Stir in spices and cook for 2 minutes. Stir in pureé and 1 cup of reserved cooking liquid. Bring to boil. Lower heat and simmer for 5 minutes. Stir in milk, salt, and pepper. If you prefer your soup thinner, add more of reserved liquid.


Preheat oven to 300°. Combine all four ingredients in bowl and toss until butter is absorbed and spices completely coat. Place on cookie sheet and bake for 25 minutes, tossing often to ensure proper browning and crispiness. Divide soup into four bowls and top with warm croutons.

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