Fall

Roasted Pecan and Acorn Squash Soup

November 26, 2014
10 Ratings
Author Notes

The roasted pecans added a wonderfully rich and subtle toasted element to this soup, and honey enhances the flavor of the pecans and pairs incredibly well with the nutty roasted acorn squash. A dash of chipotle powder finishes it off with a kick, creating one of the richest, most flavorful soups you'll ever have. —Eva Kosmas Flores

  • Serves 8
Ingredients
  • 1 acorn squash
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon chipotle chile powder, divided
  • 1 cup chopped pecans
  • 3 cups chicken or vegetable broth
  • 3 tablespoons honey
  • 1/4 cup heavy cream, plus more for garnish
  • 1/2 cup grated Parmesan cheese
In This Recipe
Directions
  1. Preheat the oven to 375° F. Drizzle the inside of the squash with the olive oil and rub it down with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the chipotle chili powder. Place it on a baking sheet with the insides facing up and roast for 40 minutes. Remove from the oven and allow to cool until safe to handle. While it's cooling, place the pecans on a baking sheet in an even layer and roast them in the oven (still at 375° F) for 10 minutes, then remove and allow to cool.
  2. Once the squash has cooled down a bit, scoop out the soft flesh with a large metal spoon and place it in a blender or food processor. Add the pecans, honey, broth, and the remaining spices. Blend at high speed until a smooth purée forms, about 1 minute.
  3. Pour the mixture into a medium-sized pot and warm over medium heat. Add the cream and Parmesan and stir until combined. Continue heating the soup for 15 minutes, stirring every few minutes, until nice and hot. Taste and add more salt, pepper, or chipotle if desired. Scoop out into individual bowls for serving and garnish with a teaspoon of cream, a pecan, and a sprinkle of black pepper and ground chipotle chili.

See what other Food52ers are saying.

  • Shira Britni
    Shira Britni
  • raychalz
    raychalz
  • Greenstuff
    Greenstuff
  • Karen
    Karen

9 Reviews

Karen November 23, 2020
The first time I tried this soup, it wasn't tasty at all. It was rather bitter and was not a hit in my household. The second time I tried it, I added about a cup of butternut squash to the blend - made all the difference in the world. I also subbed the chipotle power with a mix of lime chili powder and Texas Chile powder. I also sprinkled some of the left over pecans on top which added some crunch. This recipe afforded me the opportunity to learn more about winter squash options. It was a good experience but I do believe I will retire it from my list of recipes.
 
SilverInBlood November 22, 2020
This turned out really well! I used vegan parmesan and skipped the cream - I agree with tlreyes that it's creamy enough from the blended pecans. Hearty yet light, and very easy on a tricky stomach :)
 
Annabelle October 13, 2020
Used two squash, 2T honey, no cream or cheese, and forgot the chipotle powder - and still delicious! Reminded me of a much easier chestnut soup.
 
Shira B. October 9, 2020
This was great before I put the cream and parmesan in. Glad I tasted it first. I'll definitely make it again but leaving those 2 out as the parmesan overpowers everything and the cream was unnecessary.
I'll top it with a light blue cheese and maybe some roasted mushrooms.
The pecans are really what makes the dish. I might try it with pumpkin next.
 
Deborah December 25, 2019
Really enjoyed this soup! I did have to make a few tweaks though. First, I had to add a full extra squash, as the purée was the consistency of water even with slightly less broth; suggest clarifying the recommended weight of the squash. Also, on the recommendation of others, I started with 2 tbs of honey, and I found it perfect (and I have a sweet tooth). I can’t imagine how sweet it would be with the full 3 tbsp. Came out great through!
 
raychalz September 26, 2019
Tasty soup! I subbed chile powder and spanish (smoked) paprika for chipotle powder and it was a good swap. I might add less honey if you're not into sweet soups, but the sweet made it seem more like a butternut squash soup which was an interesting trick of the palette. Over all it's a good soup packed with flavor.
 
Tlreyes October 10, 2016
This soup is utterly delicious. Because the pureed pecans release so much oil, there's really no need to add the cream. I swirled in a little creme fraiche right before serving to add a creamy, bright note. If you're looking for a silky, elegant soup to ring in the fall season, this is the one. Would also be a luxurious first course for Thanksgiving.
 
Greenstuff December 10, 2014
This was a really interesting soup--once I managed not to burn the pecans. First, ten minutes was a little long for my oven, and the second time around, I forgot to set a timer at all. Whoops!

I read on Eva Kosmas Flores's blog that she developed the recipe in response to a challenge. She had to use acorn squash, honey, pecans, and chipotle powder--and it's gotten me thinking about some other variations that we could make without those constraints. As good as this recipe is, it's going to be really fun to tweak.
 
cosmiccook October 1, 2020
Mushrooms??? I have some artisanal cane syrup I think I'll try it with. Louisiana cane syrup and our pecans are made for each other! Can't wait to try this recipe.