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
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
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
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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.
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Place the baking sheet in the oven and bake for 35-40 minutes, or until the squash is fork tender.
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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.
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Remove from heat. Puree the soup using an immersion blender. Taste and season with salt and pepper, if needed.
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Serve and garnish with coconut milk or heavy cream and top with sliced green onions. (optional)
Acorn and Butternut Squash Soup
Equipment
- Baking Sheet
- Large Pot
- Immersion Blender
Ingredients
Main Ingredients
- 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
- to taste Salt and Pepper
- 1/2 cup Heavy Cream or Coconut Milk For a vegan option
- to taste 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.
- 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.
- 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.
- Ladle the soup into bowls, garnishing with fresh herbs if desired. Serve hot.