Acorn and Butternut Squash Soup
Creamy, cozy, and wonderfully fragrant, this Acorn and Butternut Squash Soup is the kind of bowl that warms you from the inside out.
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.
Notes
This soup is easy, delicious, and deeply satisfying. It’s forgiving for beginners, customizable for different diets, and big on fall aroma and warmth.