Prep time
Cook time
Total time
This soup not only tastes delicious it looks elegant, served in squash bowls.
Serves: 12
  • 6 (2 lbs) Acorn Squash
  • 5 Sweet Potatoes, Peeled and Cubed (6 cups)
  • 1 Onion, Diced
  • ⅓ Cup Olive Oil (divided)
  • 8 Cups (2-32 oz. boxes) Chicken Stock
  • ¼ Cup Maple Syrup
  • 3 Sprigs Fresh Thyme
  • 1 Teaspoon Curry Powder
  • ½ Cup Toasted Pumpkin Seeds
  • Kosher Salt & Freshly Ground Pepper
  1. Cut the squash in half down the middle and remove the seeds.
  2. Preheat oven to 375ยบ F.
  3. Cut 6 acorn squash in half down the middle and remove the seeds.
  4. Cut a very thin slice off of the bottom of each squash, being careful not to cut through to the interior of the squash.
  5. Brush squash inside and out with olive oil.
  6. Sprinkle the inside flesh with kosher salt and freshly ground pepper.
  7. Place the oiled and seasoned squash bowls on two large baking sheets.
  8. Bake until the flesh is tender, about 1-1/4 hours.
  9. Add 2 tablespoons of olive oil to a large stock pot set over medium heat.
  10. Add diced onions and cook until the onion is tender and translucent.
  11. Add chicken stock, maple syrup, sweet potatoes, thyme and curry powder to the pot.
  12. Bring soup to a boil, then reduce heat and simmer, covered, until the potatoes are fork tender, about 30 minutes.
  13. Remove the sprigs of thyme then set the soup aside.
  14. Once squash is fully cooked and flesh is tender, remove it from the oven and cool until they can be handled.
  15. Using a melon baller, scoop out the flesh, taking care not to rupture the squash bowls.
  16. Reserve the squash bowls to be used as soup bowls.
  17. Add the cooked squash to the soup.
  18. Using an immersion blender, blend the soup until creamy.
  19. Season with kosher salt and freshly ground pepper to taste.
  20. Reheat the soup before serving in the squash bowls.
  21. Garnish with toasted pumpkin seeds.
  22. ENJOY!
Can be made 2 days ahead and reheated on serving day.
Recipe by After Orange County at