Pages Menu
Categories Menu

Posted by on Oct 11, 2011 in Korean Food, Recipes | 1 comment

Acorn Squash Soup with Asian Pear and Ginger

Acorn Squash Soup with Asian Pear and Ginger

Korean pears, which are commonly grown throughout Northern Asia in slightly different variations, are a delicious autumn fruit and they are in season again. Korean pears are so large that one pear can easily weigh over a pound. That’s a lot of fruit in one package.

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” —George Eliot

  • Facebook
  • Twitter
  • Google+
  • Buffer
  • Pinterest
  • Gmail
Acorn squash (photo courtesy of Farmanac, Flickr, Creative Commons license)

Acorn squash are native to North and Central America. They’re dark green with ridges and do bear a slight resemblance to acorns. I can’t think of a better fall soup than this one. Warm, hearty and touched with Korean pear sweetness.

I made the following soup in my crock pot, and it turned out wonderfully. The initial step of baking the squash and then having to wait for them to cool down before scooping out the flesh is a little tedious but the rest of the recipe moves quickly enough so that once it goes into the crock pot, you have time to do other things. This soup is perfect complement for a fall potluck or Thanksgiving meal.

Acorn Squash Soup with Asian Pear and Ginger

Linked to Your Recipe My Kitchen.

3 acorn squash, halved, seeds removed
2 carrots, chopped
1 Korean pear, peeled, cored and chopped
1 onion, peeled and chopped
1/2 teaspoon powdered ginger
1/2 teaspoon allspice
4 cups chicken stock or vegetable broth
salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Cut the acorn squash in half, scoop out as much of the seeds and stringy insides as possible.
  3. Lay the cut halves on a baking sheet with the cut side down and bake for approximately 45 minutes.
  4. Scoop out any stringy flesh you didn’t scoop out before baking and throw it out. Then continue cleaning out the rest of the the flesh out of the skins and set aside.
  5. Put all the ingredients into a crock pot and set on high for four to five hours.
  6. Use your immersion blender to completely puree the soup.
  7. Turn the crock pot down to low and continue to cook for another hour
  8. Ladle into bowls and serve.

1 Comment

Leave a Reply

Pin It on Pinterest

Share This