I had a blast making this Screaming Squash Soup for my Haunted House Party! I have a soft spot for using food as ramekins. The most necessary tools to make this dish were my OXO cutting boards, garlic press, scooper, and glove mitt!

See the recipe below.


6 (2 lb.) acorn squash
2 Apples, Red
8 Beets, Medium Size
3 Garlic cloves
1 tsp Ginger, Fresh
1 Red onion, Large
Canned Goods
12 cups Chicken or vegetable broth
Baking & Spices
2 tbsp Brown sugar, Packed
1/4 tsp Cayenne pepper
1 tbsp Kosher salt
1 Pepper, Freshly Ground
1 Salt & pepper
Oils & Vinegars
3 tbsp Olive oil
3 tbsp Red wine vinegar
3 tbsp Butter
Preheat your oven to 375 degrees. Cut 6 acorn squashes on the top. Scoop out the insides to create your ‘bowl’.
Cut a thin piece on the bottom to make a level bottom. Brush the bowl with oil and salt on the inside and out.
Place bowl on baking sheets and pop in the oven for 1 hour and 15 minutes.
Melt 3 tablespoons of butter in a large soup pot.
Dice 1 large red onion and place in pot. Cook the onion until tender.
Add 8 diced beets. Let simmer for a minute until fragrant then add 1 inch diced apples. Stir for 5 minutes.
Mince 3 garlic cloves and add to pot to sauté. Add 12 cups of broth. Simmer for 40 minutes. F
inally, add 3 tablespoons of red wine vinegar and 2 tablespoons of brown sugar.
Puree soup until smooth. Transfer soup back to the pot and add fresh ginger, and season to taste with salt and pepper.
You can add red food coloring to make it extra vibrant and use my Eyeball recipe with toothpicks.

Enjoy + happy scaring!

xo, Christy
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