Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give."
-Thomas Jefferson, Genius

The refrigerator light goes on...

This is an amazing soup and super simple to make. It takes a little planning because the roasting the squash takes some time. This soup is a lot better if made the day before and refrigerated overnight


Acorn Squash Soup with Apple and Bacon

Servings: 4 | Serving size: about 2 cups for a main course serving or 1 cup as a side dish

Cooking Time: 75 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Like many soups, this is actually better if refrigerated overnight and reheated.

1 large acorn squash (about 2 pounds)
2 slices bacon
2 large shallots (finely diced)
2 granny smith apples (peeled and cut into 1/2 inch cubes)
1 1/2 cups water
1/2 cup 2% milk
1 tsp dried marjoram
1/2 tsp salt
fresh ground black pepper (to taste)

Preheat the oven to 325°F.

Cut the acorn squash in half and scoop out the seeds. Place the squash in a large skillet cut side down and place the skillet in the oven. Roast for about 50 minutes until the squash is tender.

Remove, let cool and then peel the squash. Discard the peel.

While the squash is roasting, place the bacon in a medium sauce pan over medium heat. Cover. Turn the bacon occasionally. Cook slowly until most of the fat has been rendered and the bacon is crispy.

Remove the bacon and set on a paper towel. When cool, dice the bacon.

Add the shallots to the pan with the rendered bacon fat and cook for about 2 minutes, stirring frequently.

Add the apples and cook for about 5 minutes, stirring frequently. When the apple is slightly soft, remove the apple-shallot mixture to a plate and set aside to cool.

When the squash is done and peeled, place the flesh in the sauce pan. Add the water, and using a stick blender, puree until smooth. (Alternatively, puree in a blender with the water and then place in the pan.)

Add the milk, marjoram, salt and pepper and stir. Add the apple-shallot mixture and the crumbled bacon. Cook over low heat for about 10 minutes.


Nutrition Facts

Serving size: about 2 cups for a main course serving

Servings: 4

Amount Per Serving

Calories 232 Calories from Fat 65
% Daily Value
Total Fat 7g 11%
    Saturated Fat 2g 11%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 12mg 4%
Sodium 437mg 18%
Total Carbohydrates 41g 15%
    Dietary Fiber 4g 12%
    Sugars 10g
Protein 6g
Vitamin A 23% Vitamin C 51%
Calcium 14% Iron 13%
Vitamin K 1 mcg Potassium 1041 mg
Magnesium 90 mg