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Roasted Acorn Squash and Wild Rice Soup Recipe

By: Donna Chaffins | Date: October 22, 2014 | Categories: Food, Recipes

Roasted acorn squash stuffed with wild rice and cheese is my favorite fall meal, but I don’t care for the leftovers. One of my goals this week was to take this favorite and redo it in a way that was just as delicious as the first time.

Roasted acorn squash & wild rice soup recipe

My solution…

Roasted Acorn Squash and Wild Rice Soup

(Print Recipe)

The recipe below will show you how to make this roasted acorn squash soup from the beginning. If you are looking for a leftover redo, like me, make this two meals by stuffing your roasted squash with wild rice, shredded mozzarella cheese, and roasted garlic. The next day, toss leftovers into your soup pot and start from there!

Ingredients:

  • 2 Acorn Squash
  • 1 Bulb Garlic
  • 1 tsp olive oil
  • 1 cup Wild Rice
  • 2 cups water (wild rice)
  • 1 tsp olive oil (wild rice)
  • 3 Cups Water
  • 3 Cups Half & Half
  • 8 oz Shredded Mozzarella Cheese
  • Salt and Pepper to taste

Directions:

Preheat Oven to 400 degrees.

  • Slice two acorn squash in half and remove seeds. Wash and pat dry. Rub olive oil all over squash, inside and out. Place squash upside down on roasting pan.
  • Remove excess papery/leaves from garlic head. With a sharp knife, slice the tip off of top of the head (approximately 1/4 inch) to expose the cloves. Place head upright on the roasting pan with your squash. Drizzle garlic with 1 tsp olive oil.
  • Set your oven timer for thirty-five (35) minutes. Roast the garlic and squash inside your oven while you prepare your wild rice.
  • To prepare your wild rice, place two cups of water and 1 tsp of olive oil in a medium saucepan. Bring to boil. Add rice, stir, and return to boil. Once your rice has begun to boil, stir, reduce heat to low, and cover tightly. Cook rice for twenty-five (25) minutes and turn off heat. Leave rice covered until squash is completely roasted.
  • After your squash and garlic have roasted for thirty-five (35) minutes, remove garlic and allow to cool. Return squash to your oven and continue to roast for an additional twenty (20) minutes.
  • Remove squash after it has roasted for a total of forty-five (45) minutes. Turn your squash upright and begin to remove flesh. Place flesh inside of your soup pot, cover with water and begin to boil.
  • While your water is heating, remove cloves of garlic from roasted head with a fork (a shellfish fork works wonderfully). Toss the cloves in with your squash. Once your water has begun to boil, use an immersion blender to combine water, garlic, and squash into a puree.
  • Once puree is complete, stir in three cups of half-and-half and the cooked wild rice. Add dash of salt and pepper, bring soup to a slow boil, add mozzarella cheese in small handfuls, stir frequently until melted and combined. Simmer soup on low for twenty minutes. Add additional salt and pepper to taste.

Roasted Acorn Squash Wild Rice Soup Recipe perfect for Fall!

Serve this roasted acorn sqaush soup topped with your favorite croutons. Enjoy!


23 Responses to Roasted Acorn Squash and Wild Rice Soup Recipe

  1. This is the perfect time of year for soups, thanks for this great recipe!

  2. Diana Scholz says:

    Oh My GOODNESS this looks crazy delicious! I was thinking about making soup for dinner but now I definitely am going to try this!

  3. Sue M. says:

    That looks really delicious, I’ll definitely try it!

  4. CASSANDRA MARTZ says:

    I would like to try this.

  5. Tammy says:

    I’ve never attempted to make a squash soup at home, although I admit it’s the first thing I order if I see it on a menu in any restaurant!

  6. Leela says:

    That looks so delicious.

  7. Diane Elizabeth says:

    Thanks for the recipe, I can hardly wait to try it. I have some acorn squash from my garden that I’ve been microwaving a half at a time and eating as a snack 😉 I tried soup a couple of years ago and it was so bland I never bothered doing it again. This recipe looks so much better than the one I used. Thanks again!

  8. Linda Manns Linneman says:

    This sounds so good. I have never tried this before

  9. Starla B says:

    This is such a great idea. I am not a huge fan of leftovers either. They all suck in my opinion. That soup looks delicious, I have actually never tried acorn squash!

  10. It’s that time of year for great soups like this. Thanks for this great recipe!

  11. This will be perfect for the cooler weather.

  12. Katie says:

    I can’t wait to try the roasted acron squash soup!!! I love acorn squash!

  13. Jenn erin says:

    i’ve never tried roasted acron before! sounds and looks amazing though!!

  14. Crystal says:

    Man, oh man. I love fall! This recipe sounds and looks so delicious. I love the idea of the squash.

  15. Angela says:

    This soup sounds so delicious. It’s perfect for this cooler weather.

  16. Veronica Lee says:

    That looks really delish! Mmmmmm!

  17. M.Clark says:

    This looks delicious, it’s the perfect soup for fall. Thank you for sharing this recipe.

  18. Marcie W. says:

    This soup looks amazing and just perfect for the cooler weather. I will be pinning it to have on hand.

  19. June S. says:

    (Roasted Acorn Squash and Wild Rice Soup Recipe) This recipe for the soup sounds so good to me. I make a lot of homemade soups as soon as the weather outside starts getting cooler-

  20. I will make this one for the recipe’s that have the onion in them ruin the taste of the squash and I love wild rice yum! Thank’s!

  21. Anna says:

    Looks yummy, I am going to make some.

  22. Jenn says:

    This sounds so tasty, definitely something new.

  23. Billie says:

    I love soup, but my favorite thing is croutons, yum!

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