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Cooking with Chef Hermann: Acorn Squash Soup

Acorn Squash Soup


  • 3 Whole Acorn Squash, baked and pulp removed
  • 6 shallots, diced
  • 6 cloves garlic, peeled and minced
  • 3 TB Olive oil
  • ½ TB Salt
  • ½ TB Pepper
  • 1 stick Butter (1/2 C)
  • 4 C Chicken or vegetable stock
  • ½ tsp Cayenne
  • 1 tsp Sage
  • 1 tsp Savory
  • 1 C Heavy Cream
  • ½ TB Worcestershire Sauce
  • ½ C Parmesan cheese, grated


In large Dutch oven or heavy bottomed soup pot, heat 2 TB of oil and 2 TB of butter, add the shallots and garlic and cook until tender.

Add ½ C chicken stock.  Reduce heat and add the squash and remaining chicken stock.  Cook until heated through out, then remove from heat and puree.  Return pot to heat and add spices, adjusting to taste.  Stir in the cream and Worcestershire sauce.

Serve with fresh cracked pepper and Parmesan cheese