Try a hearty soup filled with acorn squash, shallots and herbs to warm a chilly day! Get the recipe ▶ Subscribe to Food Network ▶ We know one thing is certain – Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin ‘with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Acorn Squash Soup RECIPE COURTESY OF GUY FIERI Level: Easy Total: 2 hr 40 min Prep: 20 min Inactive: 1 hr Cook: 1 hr 20 min Yield: 8 to 10 servings Ingredients 3 whole acorn squash, approximately 8 cups when cooked 6 shallots , 1 cup diced, 3 left whole and peeled 6 garlic cloves, peeled 3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil 1 tablespoon salt 1 tablespoon pepper, freshly cracked, plus more for seasoning 1 stick unsalted butter, in all 4 cups chicken stock, low-sodium 1/4 teaspoon cayenne 1/4 teaspoon white pepper 1 teaspoon sage, dry 1 teaspoon savory 1 cup heavy cream 1 tablespoon Worcestershire sauce 1/3 cup grated Parmesan Directions Preheat the oven to 350 degrees F Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead. In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of the remaining Parmesan. Ladle into soup bowls and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: ▶ WEBSITE: ▶ FULL EPISODES: FACEBOOK: ▶ INSTAGRAM: ▶ TWITTER: #GuysBigBite #GuyFieri #FoodNetwork #Squash #Soup Guy Fieri’s Acorn Squash Soup | Guy’s Big Bite | Food Network.