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Roasted Acorn Squash and Wild Rice Soup Recipe

Roasted Acorn Squash Wild Rice Soup Recipe for Fall

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.

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!



Preheat Oven to 400 degrees.

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

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