Acorn and Butternut Squash Soup
A creamy, savory blend of acorn and butternut squash, perfect for chilly autumn days.
Servings: 6 servings
Calories: 180kcal
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.
Notes
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.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5000IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 1mg