Acorn squash always threaten to strangle the garden; but come winter, into which they survive with their hard skins intact, I always forgive them and welcome this brightly colored, satisfying soup.
The squash is cooked in stock, which it flavors. All of the squash is used in this soup, but there is stock left over. It can be used to make the Cream of Celery Root. I often make both and swirl one into the other to create a marbleized look.