Roasted Acorn Squash Soup


  1. Heat oven to 400° place squash flesh side down on parchment paper lined sheet pan. Cook for 45 minutes to one hour. Remove from oven and scrape flesh into a bowl to reserve for later.
  2. In a stock pot over medium heat add butter, onion, celery, garlic, carrot, salt, and pepper. Cook for 2-3 minutes.
  3. Pour in water and half and half then whisk in vegetable base. Now add cooked acorn squash simmer for 30-40 minutes.
  4. Puree this mixture in a blender or with an immersion blender. Add water to thin if needed. Whisk in cinnamon and nutmeg then serve.


  • 3 ea Peak Fresh Produce® acorn squash, halved and seeded
  • 4 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 ea Peak Fresh Produce® Onion(s), Red, small dice
  • 1/2 cup Peak Fresh Produce® Carrot(s), small diced
  • 1/4 cup Peak Fresh Produce® Celery, small dice
  • 1 tbsp Roma® minced garlic
  • 1/4 tsp Magellan® sea salt
  • 1/4 tsp Roma® Black Pepper, Ground
  • 1 tsp Magellan® ground cinnamon
  • 1 tsp nutmeg, ground
  • 1 qt Nature's Best Dairy® Cream, Half-and-Half
  • 1 qt water
  • 4 tbsp Ridgecrest® Vegetable Base