I am going to go ahead and say it. This acorn squash bisque may be my new favorite soup.
It’s light, velvety – can I even say luxurious?! And it’s so simple. Roast two acorn squashes. Throw everything in a blender. Cook for 10 minutes. Delish!
I decided to make it more of a meal, and added spicy shrimp on top. I would pay $15 for this in a restaurant, just sayin.
How do you roast acorn squash?
I roasted my squash in an oven at 400 degrees for 30 minutes. You can slice the acorn squash whole, and wait to take the seeds out after it’s cooked because it’s much easier. You could also cook these in an air fryer at the same temperature for 30 minutes, or until fork tender. Once cooled slightly, the skin peels right off.
Acorn Squash Bisque
This soup is luxurious and delicious - I'd pay $15 at a restaurant for this soup!
Ingredients
- 2 acorn squash (medium size - it will yield 2 cups of squash)
- 4 cups chicken broth
- 4 tablespoons cream cheese
- 1 teaspoon paprika
- 2 garlic cloves
- 1/2 cup unsweetened oat milk (any milk will do)
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 tablespoon cornstarch
Instructions
- Heat oven to 400. Slice acorn squash in half (don't take out the seeds until after it cooks), spray the sliced squash with avocado oil spray, salt and pepper and roast for 30 minutes, or until fork tender.
- Let cool slightly. You can peel the skin off. Place all the remaining ingredients into a blender and blend until smooth.
- Don't skip this part - you need to cook at least 10 minutes to let the cornstarch thicken the soup.
- I didn't overseason the soup because I added chili oil to my soup with the shrimp to make it a complete meal. If you don't add the chili oil, add 1/2 teaspoon of cayenne pepper to the soup.
Notes
To check the WW points for your plan, please click here!
To make it more of a meal, I added three ounces of cooked shrimp, and drizzled with 1/2 teaspoon chili oil.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 778mgCarbohydrates: 20gFiber: 4gSugar: 3gProtein: 3g
Guys. This soup is company worthy! Well, when we can have company over. Be sure to pin this because you will want to refer back to this recipe. This would also be great for a meal prep for the week.
If you love bisque, try out my pumpkin bisque – also delicious!
Mom, I know you aren’t the biggest fan of squash, but I think you’d love this!
Are you a fan of acorn squash?
Oh my heavens. This soup is amazing. I just made it for myself for lunch and skipped the shrimp for right now. I will definitely be adding the shrimp when I heat up the rest. Thanks so much for a wonderful recipe.
That’s so great! Glad you enjoyed it!
I made it this weekend and my 18 and 20 year old squash hating sons declared it to be “fire”. I mean, that’s as good as it gets! i used an immersion blender which made it super easy. We love this recipe and it will become a winter staple for food prep!
Oh my gosh – high praise! Gotta love that!
This soup was the real deal. Kid and honey approved! Filled up my family of five, but left us licking the bowls to get it all!! Another hit!
That’s so awesome that it’s family approved! #winning!
Hi. Would it be less points with 1/3 fat cream cheese? Thank you!
Hey Tina! It’s the same points no matter if regular or 1/3 fat – not sure how that WW math works, which is why I kept the real in this soup.
As I roasted the squash this morning and let the kids know (18 and 20 years old) that this was going to be our lunch, I got “no thanks” and “that doesn’t look good”. But. Let. Me. Tell You….the bisque is wonderful, like you said silky smooth and luxurious. I had both kids taste it and they both loved it too. They couldn’t believe this was from acorn squash! This is definitely a keeper, something I can bring to work, that will fill me up and only 2 points per cup, what else do you need in life?
FYI…you listed the paprika twice, I only put in 1 teaspoon, correct?
I love Acorn squash soup and I can’t wait to make this new one. However, the directions are not clear to me. When do you add the cornstarch and when do we “cook” it? You mention in #3….. not skipping “this step”. What step? Thanks for clarifying.
I am the WORST recipe writer. I’ll try to make it more clear.
Add the cornstarch in when you blend – the part I don’t want you to skip is cooking it after you blend it – you need to cook it to get the soup that velvety texture, and get the cornstarch taste out if that makes sense?
Let me know if that’s clear! 😁
I’m making this this weekend for next week’s meal prep.
Thanks for the recipe!