Roasted Acorn Squash Soup

  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 8



  1. Preheat the grill, setting the burners to high.
  2. Cut the squash into quarters and remove the seeds. Peel the squash. Oil the squash pieces. Grill for about 4 minutes per side to mark the flesh. Cool and cut into cubes. You will need 2.5 litres (10 cups) of squash.
  3. In a saucepan, soften the onion and garlic in the butter. Add the squash and broth. Bring to a boil and simmer, uncovered, for 20 minutes.
  4. Purée in a blender. Season with salt and pepper. For serving, sprinkle with pumpkin seeds.


For this recipe you can use the squash of your choice: pumpkin, butternut squash, etc..

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With no-salt added homemade or commercial broth

Content % Daily Value
Calories 123  
Total Fat 5.2 g  
Saturated Fat 2 g  
Sodium (salt) 87 mg  
Carbohydrates 18 g  
Fibre 3 g  
Protein 3 g