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Squash Soup

  • Yield: 4 servings


  • 2 acorn squash pulp and seeds removed cut into 1/8-inch pieces and set aside
  • 4 acorn squash, top cut off and reserved, pulp and seeds removed and set aside (small slice cut off bottom so squash will stand up (be sure not to cut into cavity)
  • Salt and pepper
  • 2 tablespoons oil
  • 1/2 cup celery chopped
  • 3/4 cup carrot chopped
  • 1 cup leeks sliced
  • 1 medium potato diced
  • 2 quarts mild stock
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1 cup heavy cream
  • 2 tablespoons brown sugar


  • Preheat oven to 350 degrees F
  • * To roast squash seeds, rinse pulp from seeds with water and then place on a baking sheet. Place in oven and bake at 350 degrees F for about 30 to 45 minutes or until dry.
  • Place acorn squash on a baking sheet. Season with salt and pepper. Place in oven and bake for about 30 minutes or until tender.
  • In a skillet heat oil until hot. Add carrots, celery and leeks. Season with salt and pepper and cook for 3 to 4 minutes. Stir in cinnamon, nutmeg and brown sugar. Add potato and then add chicken stock. Bring to a boil. Meanwhile, remove skin from the cut up roasted squash and then add to soup. Let soup simmer for 20 to 30 minutes or until squash is fork tender. To finish soup add heavy cream and puree with an immersion blender until desired consistency. To serve, place a whole squash in a bowl, ladle in soup, garnish with roasted seeds and place top back onto the squash.