Acorn Squash Jalapeno Soup


  • 3 acorn squash


  • 2 tbsp butter
  • pulp from all of the squash
  • 2 tbsp onion, diced
  • 1 tbsp carrot, diced
  • 1 tbsp celery, diced
  • 1 tsp garlic, minced
  • 3 cups water
  • 1 tbsp chicken base
  • 1/4 cup cream
  • 1-2 jalapenos, stemmed, seeded and diced
  • salt and pepper to taste


  • Cut the tops off and cut just a bit off the bottom so they will sit evenly.
  • Roast squash in 350 degree oven for about 20 minutes remove and let cool.
  • When squash is cool, using a spoon scoop out the insides of the squash being careful not to rip skin or get too deep. Remove the seeds from the pulp.


  • In a large skillet over medium heat melt butter.
  • Add squash pulp, onions, celery, carrots.
  • Cook for 1-2 minutes or until vegetables just start to brown.
  • Add garlic and cook another minute.
  • Add water and chicken base and stir to completely combine.
  • Bring to a boil and then reduce heat and let simmer for 3-5 minutes.
  • Add cream and stir to completely combine.
  • Salt and pepper to taste.
  • Place mixture in batches in a blender and pulse just a few times.
    (Remember that heat expands. Hold down tightly on blender top if you do not want a mess…you can also use a hand blender)
  • Return mixture to skillet and add jalapenos and stir.
  • Melt 2 tbsp. butter and add 1 tbsp. flour and mix well and pour into soup mixture and bring back to a boil to thicken.
  • At this point you can either pour soup into your favorite terrine or if you want to serve it in the shells simply fill the shells with the soup, sprinkle with a little Parmigiana and place under broiler until browned.