Creamy, comforting, and just a little bit nutty — this Acorn and Butternut Squash Soup is everything you want on a chilly night. Roasted squash brings a deep caramelized flavor, while a touch of nutmeg and fresh herbs turns a simple pot of soup into a bowl of pure comfort. Fun fact: squash was once traded like currency in some Indigenous communities, so you’re warming up with a little culinary history in every spoonful.
This recipe is special because it’s simple, fast, and family-friendly — perfect for weeknights or a cozy weekend dinner. If you love hearty, smooth soups, you’ll feel right at home here. For a bit more inspiration, see how this version compares to our other favorite winter soup on the blog: Acorn and Butternut Squash Soup. Grab a spoon and let’s get roasting — dinner is about to get delicious.
What is Acorn and Butternut Squash Soup?
What’s in a name? Why pair acorn squash with butternut squash — is it a squash dating app? This soup is simply a creamy purée made from roasted acorn and butternut squash, simmered with onions, garlic, warming spices, and finished with cream or coconut milk. It’s cozy, slightly sweet, and just savory enough to be rich without being heavy. After one bowl you might be tempted to say the way to a man’s heart is through his stomach, and honestly — who could blame you? Try this recipe and see if it doesn’t become your go-to for comfort food season.
Why You’ll Love This:
- Rich, velvety texture: Roasting the squashes caramelizes their natural sugars, creating a silky, slightly sweet soup that feels luxurious but isn’t complicated to make.
- Budget-friendly and flexible: Squash is inexpensive when in season and freezes well. Making this at home saves money compared with restaurant or store-bought soups while delivering better flavor and less sodium.
- Flavor boosters that elevate every spoonful: A pinch of nutmeg, earthy thyme and sage, and a swirl of cream or coconut milk add layers of taste. Top with pumpkin seeds, crispy bacon, or fresh herbs for texture and contrast.
If you enjoy hearty soups with character, don’t miss our twist on creamy, savory soups like Creamy Bacon and White Bean Soup — it’s another crowd-pleaser that pairs well with these flavors. Now go make a pot — your kitchen (and your family) will thank you.
How to Make
This soup comes together in a few straightforward stages: roast, sauté, simmer, and blend. Roasting brings out the squash’s sweetness and gives the finished soup a deeper flavor. The texture is luxuriously smooth thanks to the immersion blender and the optional cream or coconut milk, and it’s ready in about 50 minutes from start to finish.
Approximate times:
- Preparation: 15 minutes (peeling and cubing squashes)
- Roasting: 30 minutes
- Simmering: 20 minutes
Total time: ~1 hour
Standout element: the caramelized roasted squash that gives the soup a naturally sweet, lightly smoky depth.
Ingredients
1 medium Acorn Squash, peeled, seeded, and cubed (about 3 cups cubed)
1 medium Butternut Squash, peeled, seeded, and cubed (about 4 cups cubed)
1 tablespoon Olive Oil, plus a splash for sautéing
1 large Onion, chopped
2 cloves Garlic, minced
4 cups Chicken or Vegetable Broth, low-sodium preferred
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, room temperature
Fresh Herbs for garnish (optional), such as parsley or thyme
Directions
- Preheat your oven to 400°F (200°C). Toss the cubed acorn and butternut squash with 1 tablespoon olive oil and a pinch of salt, making sure pieces are evenly coated. Spread in a single layer on a baking sheet and roast for about 30 minutes, stirring once halfway through, until the squash is soft and lightly caramelized around the edges.
- While the squash roasts, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until the onion is translucent and soft. Add the minced garlic and cook for another 30–60 seconds until fragrant — don’t let it burn.
- Add the roasted squash to the pot along with the 4 cups broth, 1 teaspoon dried thyme, 1/2 teaspoon dried sage, and 1/4 teaspoon ground nutmeg. Stir to combine and bring the mixture to a gentle boil. Reduce the heat and simmer for 20 minutes to allow flavors to meld.
- Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and purée until smooth, then return it to the pot.
- Stir in 1/2 cup heavy cream or coconut milk and season with salt and pepper to taste. Gently reheat if needed, but do not boil after adding cream. Ladle the soup into bowls and garnish with fresh herbs, toasted pumpkin seeds, or a drizzle of olive oil. Serve hot.
What to Serve With
- Crunchy bread: A crusty baguette, garlic bread, or rosemary focaccia are perfect for dipping.
- Fresh salad: A bright arugula salad with lemon vinaigrette balances the soup’s richness.
- Protein pairings: Roast chicken, pan-seared salmon, or a grilled cheese sandwich make the meal more substantial.
- Drinks: A light white wine like Pinot Grigio, a warm spiced cider, or herbal tea complement the flavors nicely.
Top Tips for Perfecting
- Peeling tip: Use a sturdy vegetable peeler for the butternut squash and a small, sharp knife for the acorn squash to remove the tough skins easily.
- Roasting evenness: Cut squash into uniform cubes so they cook at the same rate; overcrowding the pan will steam rather than roast.
- Dairy-free option: Substitute coconut milk for heavy cream for a dairy-free, subtly coconutty finish.
- Flavor depth: For extra depth, roast a halved onion and a few garlic cloves along with the squash.
- Texture control: If the soup is too thick, add more hot broth until you reach your desired consistency.
- Common mistake: Skipping the roasting step results in a flatter-tasting soup — don’t skip it.
Storing and Reheating Tips
- Refrigeration: Cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezing: Freeze in portions in freezer-safe containers for up to 3 months. Leave a little headspace as liquid expands when frozen.
- Thawing and reheating: Thaw overnight in the fridge or reheat from frozen on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream to refresh the texture. Avoid boiling after adding cream to prevent separation.
- Reheat in the microwave: Cover and heat in short intervals, stirring between cycles to heat evenly.
FAQs
What if I only have one type of squash?
You can use all butternut or all acorn if needed; butternut tends to be sweeter and yields a slightly smoother texture, while acorn is earthier. The soup will still be delicious.
Can I make this soup vegetarian or vegan?
Yes. Use vegetable broth instead of chicken broth and substitute coconut milk for the cream to keep it vegan.
How do I make the soup less sweet?
Add an extra cup of broth or a squeeze of lemon juice to brighten and balance the sweetness.
Can I add other vegetables?
Absolutely. Carrots or sweet potatoes roast well with squash and add color and depth. Start with similar-sized cubes to ensure even roasting.
Is it safe to freeze cream-based soups?
Cream-based soups freeze well if blended and reheated gently. For best texture, add a splash of fresh cream or coconut milk when reheating.
Conclusion
This Acorn and Butternut Squash Soup is a simple, satisfying bowl of cozy flavors that’s easy enough for weeknights and pretty enough for guests. It proves that a few quality ingredients and a little roasting can yield restaurant-worthy results at home. Give it a try, share it with family, and enjoy a warm, nourishing meal that’s both budget-friendly and delicious. For a slightly different take and more recipe ideas, check out this classic Butternut and Acorn Squash Soup Recipe.
Acorn and Butternut Squash Soup
Equipment
- Baking Sheet
- Large Pot
- Immersion Blender
Ingredients
Ingredients
- 1 medium Acorn Squash, peeled, seeded, and cubed (about 3 cups cubed)
- 1 medium Butternut Squash, peeled, seeded, and cubed (about 4 cups cubed)
- 1 tablespoon Olive Oil plus a splash for sautéing
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken or Vegetable Broth low-sodium preferred
- 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 room temperature
- to garnish Fresh Herbs such as parsley or thyme
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed acorn and butternut squash with 1 tablespoon olive oil and a pinch of salt, making sure pieces are evenly coated. Spread in a single layer on a baking sheet and roast for about 30 minutes, stirring once halfway through, until the squash is soft and lightly caramelized around the edges.
- While the squash roasts, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until the onion is translucent and soft. Add the minced garlic and cook for another 30–60 seconds until fragrant — don’t let it burn.
- Add the roasted squash to the pot along with the 4 cups broth, 1 teaspoon dried thyme, 1/2 teaspoon dried sage, and 1/4 teaspoon ground nutmeg. Stir to combine and bring the mixture to a gentle boil. Reduce the heat and simmer for 20 minutes to allow flavors to meld.
- Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and purée until smooth, then return it to the pot.
- Stir in 1/2 cup heavy cream or coconut milk and season with salt and pepper to taste. Gently reheat if needed, but do not boil after adding cream. Ladle the soup into bowls and garnish with fresh herbs, toasted pumpkin seeds, or a drizzle of olive oil. Serve hot.