The Deen’s Acorn Squash soup

As I was relaxing on Saturday morning, I was inspired by a food segment on the Today show that featured Paula Deen’s sons. They quickly pulled together an acorn soup that had roasted garlic and tomato in it.  Since they didn’t put up a recipe and I was too lazy to look one up, I pulled it together with some variations. This wonderful soup will accompany my lunch this week.  So, here the recipe goes in “fairy tale” lingo.

Once upon a time there was an acorn squash and a garlic bulb. They went everywhere together.

They couldn’t bear to be parted, so they decided to be cooked together to forever meld together in a flavorful winter soup.

The can of tomatoes were so excited about this union that they joined in and were infused in the mix.

They were all mixed with a hand mixer and then blended in a blender to create this yummy soup. The recipe is on the today show’s link, but I posted it below in case you are interested. I made mine completely vegetarian by substituting the chicken broth for vegetable broth and I didn’t add the shrimp. I really didn’t think my taste buds would like shrimp with the squash. Also, if you can’t find fire roasted tomatoes, i think any canned tomatoes of your choice would work. That is what I did and it came out yummy!

Recipe: Fire-roasted tomato and winter squash soup with shrimp

Deen Bros Good Cooking Christmas issue

  • 1 2-pound acorn squash
  • 1 large garlic bulb
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups low-sodium chicken broth, divided
  • 1 14.5-ounce can diced fire-roasted tomatoes, undrained
  • 1 tablespoon apple cider vinegar
  • 1.5 teaspoons salt
  • 1 teaspoon ground black pepper
  • 12 cooked large shrimp, peeled and the tails left on
  • Cracked black pepper

Preheat oven to 400 degrees Fahrenheit.

Spray a baking sheet with nonstick cooking spray. Cut squash in half and  discard the seeds. Place squash, cut sides down, on prepared baking sheet.

Cut 0.25 inch off of the pointed end of garlic bulb, keeping cloves intact. Place garlic, cut side up, on a small sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Wrap garlic in foil and place on the baking sheet with squash.

Bake 45 to 50 minutes or until squash and garlic are very tender. When cool enough to handle, scoop squash pulp from peel into a small bowl; discard peels. Squeeze garlic pulp into bowl.

In the container of a blender, combine squash, garlic pulp, remaining 2 tablespoons oil, 1 cup broth, and tomatoes; process until smooth. Pour mixture into a medium saucepan, and pepper. Cook over medium heat until warm. Spoon into small serving cups; top each serving with a shrimp. Garnish with cracked black pepper if desired.

Serving Size

Makes 12 servings



This entry was posted in martha stewart eat your heart out, recipes and tagged , , . Bookmark the permalink.

5 Responses to The Deen’s Acorn Squash soup

  1. Wendy says:

    Hi Shanta, the soup sounds amazing! I love squash, especially roasted, and in a soup. Love the idea of adding the fire roasted tomatoes for enhanced flavor, I add them to so many things. Thanks for sharing!

  2. Karen says:

    Hi Shanta! What did you do with the other cup of vegetable broth?

  3. Karen says:

    Also, did you add the vinegar and salt? Thanks.

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