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Acorn Squash and Portobella Mushroom Soup

January 5, 2011

A rich and savory soup with deep flavors.  I made quite a bit of turkey stock recently and this was a perfect soup to enjoy its flavor.  I only had one acorn squash in the house and what do you to with just one?  I scouted the web and took a chance that it would be enough for four people and I was right.  Actually if I had two squashes as the original recipe required it would have been too much soup.  This was the first time I used acorn squash for a soup as I usually make them stuffed so I was more than pleasantly surprised and happy with the results.

 Acorn Squash and Portobello Mushroom Soup


  • 1 Acorn Squash
  • 1 Large Carrot
  • 2 Medium Celery Stalks (diced)
  • 1 Medium Onion (diced)
  • 1 Garlic Clove (minced)
  • 1 T. Ginger (minced)
  • 2 T. Olive Oil
  • 2 T. Butter
  • Salt
  • Freshly Ground Pepper
  • 2 C. Turkey Stock (or substitute: Chicken, Mushroom or Vegetable Stock)
  • 1 Sprig Fresh Rosemary
  • 1 Bay Leaf
  • 8 oz. Baby Portobello Mushrooms (or substitute mushrooms of your choice)
  • 1/2 C. Half & Half (or substitute Milk)
  • Fresh Chives (snipped, for Garnish)


  1. Preheat oven to 400 degrees
  2. Cut the acorn squash in half, remove seeds and coat with olive oil
  3. Add the onion, celery, carrots, garlic,  ginger and salt and pepper to the squash and roast for approximately 40 minutes
  4. While squash roasts saute the mushrooms in 1 T. butter until tender and set aside (season with salt and pepper)
  5. When squash is done; let cool, remove skin and put the squash and vegetables in a medium pot
  6. Add the stock, bay leaf and rosemary and bring to a boil; lower heat and simmer about 20-30 minutes
  7. With an immersion blender puree the soup (or remove and blend in a blender)
  8. Add the mushrooms and reheat thoroughly
  9. Add the Half & Half and combine
  10. Taste and season with additional salt and pepper
  11. Serve in warmed soup bowls and garnish with the chives

(Serves 4)

Recipe inspired and adapted by

One Comment leave one →
  1. January 13, 2011 09:53

    Great article, this is one of my favourite topics and very close to my heart. LOL. I like keeping up to date on all things new so i’ll definitely be bookmarking this page. Keep up the good work!

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