Roasted Acorn Squash Soup with Rosemary-Spice Candied Pecans

Preparation info
  • Serves

    4 to 6

    • Difficulty


    • Ready in

      1 hr 25

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

Nothing will brighten a chilly day like this sunny golden soup! Roasting the squash brings out a rich natural sweetness that is perfectly complemented by the spicy sweet pecans. A touch of rosemary adds an alluring herbal note. It’s one of those soups that will tempt you to lick the bowl at the end. Go ahead—we won’t tell!



  • 2 large acorn squash (about pounds/680 g each)
  • 1 tabl


Make the Soup

Preheat the oven to 400°F (205°C). Cut the squash in half lengthwise, avoiding the stem. Scrape out the seeds and strings using a spoon. You can discard them or save the seeds for roasting (see Note