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Autumn Harvest Acorn Squash Soup

(recipe, Bluebird Farmers Market & CSA)

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This hearty, earthy soup is delicious as a farmhouse meal. The rosemary and garlic cloves add a rich flavor to a fall garden harvest blend of acorn squash, potatoes and tomatoes.


  1. 2 acorn squash
  2. 2 potatoes
  3. 4 tomatoes
  4. 4 garlic cloves
  5. ½ t. seasalt
  6. 3 Tbsp. olive oil
  7. 1 cup half and half or rice milk
  8. 3 stems fresh rosemary
  9. ½ t. black pepper


  1. Bake or steam acorn squash and potatoes. If you use microwave, cut slits in acorn squash for steam release.
  2. Stew tomatoes with water, seasalt, garlic cloves and oil.
  3. When acorn squash is cooled, scoop out seeds and squash.
  4. Place squash in pan with half and half or rice milk and combine.
  5. Pour squash mixture into pot of tomatoes and garlic.
  6. Add baked potatoes cut into bite size pieces.
  7. Mix together.
  8. Serve in bowls with fresh rosemary and black pepper.