Creamy, cozy, and wonderfully fragrant, this Acorn and Butternut Squash Soup is the kind of bowl that warms you from the inside out. Imagine silky roasted squash blended with garlic, thyme, and a touch of nutmeg—comfort in a spoon. Fun fact: squashes were a staple for many autumn harvest celebrations, and this soup carries that tradition forward in the tastiest way. If you’ve ever loved a smooth pumpkin soup, this version is richer and slightly nuttier, giving a fresh twist on a classic.
This recipe is special because it’s simple, quick to prepare, and perfect for family dinners or casual entertaining. It’s also incredibly forgiving for beginners: roast, simmer, blend, and finish—done. If you want more cozy one-pot ideas, check out our easy take on the classic with the Acorn and Butternut Squash Soup for another delicious angle. Ready to dive into bowlfuls of fall flavor? Let’s cook!
What is Acorn and Butternut Squash Soup?
What’s in a name? Why acorn and butternut together—are they squashing the competition? This soup gets its name simply because it blends two complementary winter squashes: acorn for its tender, slightly sweet flesh and butternut for its creamy, nutty character. Why call it anything else when the stars of the show are already doing all the work? Some might joke that “the way to a man’s heart is through his stomach,” and with a bowl of this, you might win over hearts (and leftover requests) in no time. Curious yet? Give it a try and see which squash wins your affection.
Why You’ll Love This:
- Rich, velvety texture: Roasting the squash brings out natural sweetness while the cream or coconut milk creates a luxurious mouthfeel that’s both indulgent and comforting.
- Budget-friendly comfort food: Squash is affordable, especially in season, and this recipe stretches well—feed a family or save portions for lunches.
- Flavorful finishing touches: A pinch of nutmeg, a sprinkle of fresh herbs, or a swirl of cream elevates each spoonful to restaurant-worthy levels.
This soup feels like a celebratory fall dish but comes together with the ease of a weeknight meal. If you enjoy heartier bowls, you might also like the cozy flavors in our Crockpot Creamy Potato and Hamburger Soup. Now grab a spoon and make a potful!
How to Make:
Quick Overview
This soup is easy, delicious, and deeply satisfying. Roasting the squash caramelizes the edges and intensifies flavor; simmering with onions, garlic, and herbs builds a warm savory base; blending turns everything into a smooth, dreamy consistency. Total time: about 50–60 minutes (30 minutes roasting, 20 minutes simmering, plus a few minutes to blend and finish).
Ingredients
1 medium acorn squash, peeled, seeded, and cubed
1 medium butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil, plus a splash for cooking the onion (if needed)
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream or coconut milk
Fresh herbs for garnish (optional)
Directions
- Preheat your oven to 400°F (200°C). Toss the cubed acorn and butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for about 30 minutes, until soft and lightly caramelized.
- In a large pot, heat a splash of olive oil over medium heat. Add the onion and garlic, cooking until translucent and fragrant, about 5–7 minutes.
- Add the roasted squash to the pot along with the broth, thyme, sage, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until silky. Stir in the cream or coconut milk, and season with salt and pepper to taste. Heat through but do not boil.
- Ladle the soup into bowls, garnishing with fresh herbs if desired. Serve hot.
What to Serve With:
- Crusty bread or garlic baguette for dipping and soaking up every last drop.
- A crisp green salad with vinaigrette to cut the richness of the soup.
- Toasted pumpkin seeds or candied pecans sprinkled on top for crunch and contrast.
- A light apple and fennel slaw for a bright, slightly sweet counterpoint.
- For drinks, a dry white wine, hot apple cider, or a warm spiced tea pairs beautifully.
Top Tips for Perfecting:
- Roast until lightly caramelized: Don’t skip roasting the squash—those caramelized edges add depth and a hint of sweetness.
- Choose your cream wisely: Heavy cream yields the richest texture; coconut milk keeps it dairy-free with a subtle tropical note.
- Adjust seasoning at the end: Squash flavor can vary—taste and add salt, pepper, or more nutmeg to balance.
- Use an immersion blender for safety and convenience: It’s easier to blend hot soup directly in the pot and reduces splatter.
- Avoid over-thinning: If the soup is too thin, simmer a little longer uncovered to concentrate flavors.
Storing and Reheating Tips:
- Refrigeration: Cool the soup to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: This soup freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note: If using dairy, texture can change slightly after freezing—stir in a splash of cream when reheating to refresh the texture.
- Reheating: Warm gently on the stove over low heat, stirring occasionally. Microwaving in short increments also works—stir between intervals to ensure even heating.
FAQs
Can I make this soup vegan?
Yes. Use vegetable broth and swap the heavy cream for full-fat coconut milk or a plant-based cream to keep it creamy and vegan-friendly.
Can I skip roasting and just cook the squash in the pot?
You can, but roasting adds caramelization and deeper flavor. If short on time, cubed squash cooked directly in the broth will still make a tasty soup.
Is it safe to freeze soups with cream?
Yes, but note that dairy textures can change after freezing. To maintain creaminess, consider adding fresh cream when reheating.
How do I make this soup chunkier instead of smooth?
Puree only half the soup and stir the mashed roasted pieces back in for a textured, rustic finish.
Can I use only one type of squash?
Absolutely. If you only have butternut or acorn, the soup will still be delicious—just expect slightly different sweetness and texture.
Conclusion
This Acorn and Butternut Squash Soup is an easy, budget-friendly way to bring comforting, elegant flavor to your table with minimal fuss. It’s forgiving for beginners, customizable for different diets, and big on fall aroma and warmth—perfect for family dinners or as a starter for company. For an alternate take and extra inspiration, try the classic Butternut and Acorn Squash Soup Recipe to compare techniques and flavors. Gather your squash, preheat the oven, and let this bowl of cozy goodness become a new favorite.
Acorn and Butternut Squash Soup
Equipment
- Baking Sheet
- Large Pot
- Immersion Blender
Ingredients
Vegetables
- 1 medium acorn squash, peeled, seeded, and cubed
- 1 medium butternut squash, peeled, seeded, and cubed
Aromatics
- 1 tablespoon olive oil plus a splash for cooking the onion
- 1 large onion, chopped
- 2 cloves garlic, minced
Broth and Seasonings
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
To Taste
- Salt and pepper to taste
Cream
- 1/2 cup heavy cream or coconut milk
Garnish
- Fresh herbs for garnish optional
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed acorn and butternut squash with olive oil and a pinch of salt. Spread on a baking sheet and roast for about 30 minutes, until soft and lightly caramelized.
- In a large pot, heat a splash of olive oil over medium heat. Add the onion and garlic, cooking until translucent and fragrant, about 5–7 minutes.
- Add the roasted squash to the pot along with the broth, thyme, sage, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until silky. Stir in the cream or coconut milk, and season with salt and pepper to taste. Heat through but do not boil.
- Ladle the soup into bowls, garnishing with fresh herbs if desired. Serve hot.
