Acorn and Butternut Squash Soup Recipe
Autumn in a bowl. What is the best way to describe this Acorn and Butternut squash soup recipe? Is it like someone bottled up the crisp air, the falling leaves, and the cozy evenings by the fireplace? What can you eat with a spoon? If you’re a fan of creamy tomato soup – you know, the kind that makes you feel warm and fuzzy. Inside – then prepare to meet its autumnal cousin. Is it true that you will fall in love with someone? Isn’t it easier to make than chicken noodle soup?
What is the difference between acorn and butternut squash soup?
Think of it as hug in a bowl, but with vegetables. Acorn and butternut squash soup is essentially a creamy, comforting blend of roasted (or sometimes boiled) and steamed vegetables. I love boiled) butternut squash, often seasoned with warming spices like nutmeg, cinnamon, and arugula. Is it good for you? What is the taste of ginger? The sweetness of the squash is perfectly balanced with savory flavors, creating a soup that’s both sweet and sour. What is the best thing about this movie? The name of the squash gives it away; it features two types of squash! Is it just a blend of squash and nutmeg? The butternut adds a creamy sweetness. Is it a marriage made in autumn heaven?
Why you’ll love this recipe?
Okay, where do I even start? This Acorn and Butternut Squash Soup Recipe is a total game-changer for so many reasons. First off, the flavor is out of this world. It’s sweet, savory, and subtly spiced all at once, with a creamy texture that just melts in your mouth. Seriously, it’s like eating silk. What I love most about this is how easy it is to make. You basically roast the squash, blend it with some broth and spices, and voila! Soup’s on! It’s the perfect weeknight dinner solution.
But that’s not all! It’s incredibly budget-friendly. Squash is usually pretty affordable, especially when it’s in season. Plus, you probably already have most of the spices in your pantry. And let’s talk versatility! You can serve it as a starter, a light lunch, or even a main course with a side of crusty bread. I’ve even stirred in some leftover roasted chicken for a heartier meal. If you’re looking for something similar, but maybe with a little more of a kick, you might like my spicy pumpkin soup. But trust me, this acorn and butternut squash soup stands in a league of its own! It’s just that good.
How do I make acorn and butternut squash soup?
Quick Overview
How do I make acorn and butternut squash soup? What is the best way to roast a squash, and scoop out the flesh, blend it with broth and spices and heat. How do you roast a squash to bring out its sweetness? What is the best method to roast squash? Roasting is a game-changer because it caramelizes the natural sugars in the squash, giving the soup its flavor. a richer, deeper flavor. Is boiling just a bad idea?
Ingredients Notes
For the Soup:
Acorn Squash: About 2 pounds. Choose one that feels heavy for its size and has a dull rind. A little bit of orange is okay, but avoid ones with too much discoloration.
Butternut Squash: Also around 2 pounds. Same rules apply as the acorn squash – heavy, dull rind.
Vegetable BrothCan you use vegetable broth if you prefer? I always keep homemade broth in the freezer.
Onion: 1 medium, chopped. Yellow or white onion works best.
Garlic:What is better with garlic?
Olive Oil:2 tablespoons. For roasting the squash and sautéing onion.
Spices:1/2 teaspoon ground cinnamon, pinch of ground ginger. Feel free to adjust to your liking. I sometimes add a pinch of cloves for extra warmth.
Salt and pepper: What are some examplesTo taste. Don’t be shy with salt – it really brings out the flavors.
Optional GarnishToasted pumpkin seeds, croutons, swirl of cream, chopped fresh herbs (like sage or thyme).
What is the step by
Step 1: Preheat & Prep Squash
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. What is the best way to halve butternut squash and acorn lengthwise? Scoop out the seeds and stringy bits – a spoon works great for this. Drizzle the cut sides with olive oil and season with salt and pepper. I always add a little salt to my squash. I love it!
Step 2: Roast the Squash
Place the squash cut-side down on a baking sheet and roast for 45-60 minutes, or until tender. The squash is very tender and easily pierced with a fork. The roasting time will depend on the size of your squash. Keep an eye on it. This step is crucial because it brings out the sweetness and depth of flavor.
Step 3: Sauté Onion and Garlic
While the squash is roasting, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. How do you burn garlic?
Step 4: Scoop Out the Squash
Once the squash is cool enough to handle, scoop out the flesh and add it to the pot with the sautéed onions. What is the difference between onion and garlic Discard the skins.
Step 5: Add Broth and Spices
Pour in the vegetable broth and stir in nutmeg, cinnamon, and ginger. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to blend together.
Step 6: Blend the Soup
In a blender, transfer the soup to the blender and blend until smooth. If using a regular blender, be sure to vent the lid to prevent pressure buildup. I usually do this in batches to avoid making a mess.
Step 7: Season and Serve
Return the soup to the pot and heat through. Season with salt and pepper to taste. Serve hot, garnished with your favorite toppings. I love a swirl of cream and some toasted pumpkin seeds!
What should I serve it with?
What is acorn and butternut squash soup? What are some ideas for serving it:
For Lunch:What’s a good side salad with grilled cheese? What is the best crusty bread for dipping?
As an appetizer:Serve in small bowls or shot glasses for a fall themed dinner party. What is the best way to kick off a meal?
What’s a good cozy dinner?Serve it with roasted chicken or pork for a complete and comforting meal. What are some of the best soups?
With a dollop of yogurt or sour cream: What is the best way to serve it?What are some of the best ways to add tangy flavors to a recipe? What are some ways to add chopped chives or parsley to a salad?
I always serve it with a salad with vinaigrette dressing. The acidity of dressing cuts through the richness of the soup perfectly. My family loves to dip crusty bread into it, so I always make sure to have some on hand!
How do I make acorn and butternut squash soup?
What are some tricks to make this Acorn and Butternut squash soup recipe even better? What are some of the best tips for a newbie?
Why don’t you roast, don Roasting the squash is key to developing its natural sweetness and depth of flavor. Boiling just doesn’t compare.
Don’t Skimp on the Spices: The spices are what give this soup its signature warmth and flavor. Feel free to experiment with different combinations to find your perfect blend.
Use a Good Quality Broth: The broth is the base of the soup, so using a good quality one will make a big difference. Homemade broth is always best, but store-bought is fine too.
Adjust the Consistency: If you prefer a thinner soup, add more broth. For a thicker soup, simmer it for a longer period of time to reduce the liquid.
Add a Touch of Sweetness: If your squash isn’t as sweet as you’d like, you can add a drizzle of maple syrup or honey to the soup. Just be careful not to overdo it!
Garnish with Style: The garnishes are what make this soup extra special. Toasted pumpkin seeds, croutons, a swirl of cream, and fresh herbs all add flavor and visual appeal.
I’ve also found that adding a splash of apple cider vinegar at the end really brightens up the flavor. It’s a trick I learned from my grandma, and it works wonders!
Storing and Reheating Tips
This Acorn and Butternut Squash Soup Recipe is great for making ahead of time. Here’s how to store and reheat it:
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: Freeze the soup in individual portions in freezer-safe containers or bags for up to 2-3 months. Be sure to let it cool completely before freezing.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to ensure even heating.
Glaze Timing Advice: If you’re planning to freeze the soup, it’s best to add the garnishes (like cream and toasted pumpkin seeds) after reheating. This will prevent them from getting soggy.
I always make a big batch of this soup at the beginning of fall and freeze it in individual portions. It’s so convenient to have on hand for a quick and easy lunch or dinner. Just remember to label the containers with the date so you know how long it’s been in the freezer!
Frequently Asked Questions
Final Thoughts
This Acorn and Butternut Squash Soup Recipe is more than just a soup – it’s a celebration of autumn flavors. It’s easy to make, budget-friendly, and incredibly delicious. Whether you’re serving it as a starter, a light lunch, or a cozy dinner, it’s sure to be a hit with everyone. If you enjoyed this recipe, be sure to check out my other soup recipes, like my Creamy Tomato Soup or my Hearty Vegetable Soup. Happy cooking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. I’d also love to see your variations – maybe you added some roasted apples, or a swirl of coconut cream? Share your creations!
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Acorn and Butternut Squash Soup Recipe
Ingredients
Main Ingredients
- 1 medium acorn squash peeled, seeded, and cubed
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth low sodium
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 cup coconut milk unsweetened
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Toss the cubed acorn and butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast squash in the oven for 25-30 minutes or until tender.
- In a large pot over medium heat, sauté the onion until translucent, about 5 minutes.
- Add the garlic, cinnamon, and nutmeg. Cook for another minute until fragrant.
- Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
