Acorn and Butternut Squash Soup

Acorn and Butternut Squash Soup is a creamy, savory blend of two of fall’s most beloved squashes. This soup combines the slightly sweet, nutty flavor of acorn squash with the smooth, buttery texture of butternut squash, creating a comforting bowl that’s perfect for chilly autumn days. Enhanced with aromatic herbs and a touch of cream, this soup is both nourishing and indulgent, making it a favorite for seasonal menus and holiday gatherings.

Ingredients Overview

Acorn Squash

• Why This Ingredient? Acorn squash contributes a mild, slightly sweet flavor and a creamy texture that thickens the soup beautifully.
• Health Benefits: Rich in fiber, potassium, and vitamins C and B, acorn squash supports healthy digestion, blood pressure, and immune function.

Butternut Squash

• Why This Ingredient? Butternut squash adds a smooth texture and a slightly sweeter taste compared to acorn squash, enhancing the soup’s depth of flavor.
• Health Benefits: High in vitamins A and E, butternut squash is great for skin health and vision, and its high antioxidant content helps combat inflammation.

Herbs and Spices

• Why These Ingredients? A blend of herbs such as thyme and sage, along with spices like nutmeg, complements the natural sweetness of the squashes with warm, earthy notes.
• Health Benefits: Herbs and spices not only add flavor without extra calories but also offer various anti-inflammatory properties and health benefits.

Substitutions

For those with specific dietary preferences or restrictions, consider these alternatives:

• Cream: For a vegan or lactose-free version, coconut milk or almond milk can be used as a creamy substitute that adds richness without dairy.
• Chicken Broth: Vegetable broth can be substituted for chicken broth to make this recipe vegetarian or vegan-friendly.
• Herbs and Spices: Feel free to experiment with different combinations, like cinnamon for extra warmth or black pepper for a bit of spice.

Recipe

Yield: Serves 6

Ingredients with Measurements

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 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)

Instructions

1. Preheat Oven and Roast Squash: 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.
2. Sauté Onions and Garlic: In a large pot, heat a splash of olive oil over medium heat. Add the onion and garlic, cooking until translucent and fragrant.
3. Simmer Soup: 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.
4. Blend and Cream: Use an immersion blender to puree the soup until smooth. Stir in the cream or coconut milk, and season with salt and pepper to taste. Heat through.
5. Serve: Ladle the soup into bowls, garnishing with fresh herbs if desired. Serve hot.

Nutrition

Each serving approximately contains:

• Calories: 180
• Carbs: 30g
• Fats: 6g
• Protein: 3g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave.

Conclusion

Acorn and Butternut Squash Soup is a quintessential fall dish that warms from the inside out. Its blend of sweet and savory flavors, along with its velvety texture, makes it a comforting meal perfect for any autumn day.

FAQ

1. Can I make this soup ahead of time? Yes, this soup actually tastes better the next day as the flavors have more time to meld.
2. What are the best toppings for this soup? Croutons, a dollop of sour cream, or roasted seeds (pumpkin or squash) make excellent toppings for additional texture and flavor.

Acorn and Butternut Squash Soup

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 medium butternut squash, skin and seeds removed and diced into smaller chunks
• 1 medium acorn squash, skin and seeds removed and diced into smaller chunks
• 1 large onion, diced into large pieces
• 2 tbsp avocado or coconut oil
• salt and pepper
• 4 cups vegetable stock
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp coconut milk or heavy cream, to garnish (optional)
• green onions, to garnish (optional)

Instructions

1. 1. Preheat oven to 425 degrees F. Grease a large baking sheet and place the diced acorn and butternut squash on the baking sheet. Drizzle oil on top and season with salt and pepper, mix until combined.

   2. Place the baking sheet in the oven and bake for 35-40 minutes, or until the squash is fork tender.

   3. Add the roasted vegetables to a large pot, add in the vegetable stock, minced garlic, dried thyme, smoked paprika, and cayenne pepper. Mix everything and allow the soup to simmer over medium heat for 20 minutes.

   4.  Remove from heat. Puree the soup using an immersion blender. Taste and season with salt and pepper, if needed.

1. Serve and garnish with coconut milk or heavy cream and top with sliced green onions. (optional)