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–+ servings
Creamy acorn and butternut squash soup in a bowl, garnished with herbs.
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5 from 1 vote

Acorn and Butternut Squash Soup

Creamy, comforting, and just a little bit nutty — this Acorn and Butternut Squash Soup is everything you want on a chilly night.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

This soup is perfect for weeknights or a cozy weekend dinner. It’s simple, fast, and family-friendly.