Acorn Squash Soup



  • Two 20 oz. packages of pre-cut acorn squash
  • 1/2 cup grated Parmesan
  • 1 minced Vidalia onion
  • 2 cups low sodium chicken broth
  • 2.5 tbsp olive oil
  • 2 tbsp dried Parsley
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon crushed red pepper


  • Preheat oven at 400 degrees.
  • Spray Organic Olive Oil spray evenly into a large glassware dish.
  • Place pre-cut acorn squash into the┬álarge glassware dish.
  • Add the minced onion and mix with the acorn squash.
  • Add the Parmesan, evenly topping the acorn squash.
  • Add the Parsley, garlic salt, and crushed red pepper.
  • Drizzle with 2.5 tbsp olive oil and mix together all of the ingredients.
  • Bake for 35 minutes at 400 degrees.
  • Remove from the oven and place the ingredients in a blender, gradually adding the 2 cups of chicken broth.

The weather begins to get chillier as we transition from Autumn to Winter, and we find ourselves looking for warm, comforting recipes. I give full credit to my wife, Airlie for this soup creation. I feel that it’s a perfect soup for this time of year, and my kids & I devour it here at home! It has the flavor of Autumn with the warmth we seek for Winter!
Enjoy it as a vegetable serving for any meal in the Remedy Recipes format!!!
We wish you a very Merry Christmas!!! Glory to the Newborn King!!!