Broccoli Acorn Squash Soup

Broccoli Acorn Squash Soup

4.3 of 5 (37)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 100.5
  • Total Fat: 4.8 g
  • Cholesterol: 12.5 mg
  • Sodium: 332.8 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 5.3 g

View full nutritional breakdown of Broccoli Acorn Squash Soup calories by ingredient
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A thick and hearty soup that is creamy without all the cream!! A thick and hearty soup that is creamy without all the cream!!
Number of Servings: 8


    One Acorn squash peeled (potatoe peeler works pretty good) and chopped up into chunks.

    4 cups of broccoli crowns (the prepackaged broccoli crowns is what I used for this recipe)

    Approx. 3 cups of chicken broth (can add or remove based on your preference of thickness), can also use Vegetable broth to make vegetarian style.

    1 yellow onion chopped

    3 cloves of garlic chopped

    1 cup of shredded cheese

    Salt and Pepper to taste


Place broth in a good size stock pot and add cubed sqush, onion and garlic. Bring to a boil then add broccoli. Let cook for approximately 10 minutes till vegetables are soft enough to blend. Add a touch of salt and pepper. Ladel soup into blender and puree to eliminate the chunks (may have to do in small batches). Put soup back into pot, add cheese, stir and taste. Add salt and pepper for additional seasoning and enjoy!!

Number of Servings: 8

Recipe submitted by SparkPeople user APESTEW.

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Member Ratings For This Recipe

  • Very Good
    5 of 5 people found this review helpful
    I was feeling lazy, so I pre-cooked the squash in the microwave (whole, just poke a few holes in the skin and nuke for 8-10 minutes) and used frozen broccoli. also, I was out of cheese, so I subbed a couple spoonfuls of onion dip. deeeeelicious! - 1/31/09

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  • Incredible!
    3 of 3 people found this review helpful
    We LOVED this soup. I took the advice above and microwaved the squash first. I used much more broccoli than called for as I had alot that was about to go bad. Used about 4cups chicken broth and a bit of milk at the end. I omitted the cheese and it was still very good. Added lots of garlic too! - 3/24/10

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  • Incredible!
    3 of 3 people found this review helpful
    Five star! Will definitely make this again! Found it a little thick, so added 1 cup white wine while it simmered. And we like chunky, so I didn't puree it, just used the hand mixer on it. Delicious! - 2/7/10

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  • Very Good
    3 of 3 people found this review helpful
    I made this and it was easy to prepare. My husband and I both loved it and I would for sure make it again. I did bake my squash first, which is much easlier than peeling it. I served it with a spoon of sour cream on top. Yummy. Thanks for a really delicious recipe! - 10/21/07

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  • Incredible!
    2 of 2 people found this review helpful
    This was fantastic! I didn't peel the squash--just microwaved it until soft and then scooped out the flesh. While it was cooking, it did not look very appetizing at all, so I was skeptical. But it was delicious! - 9/22/10

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