Acorn and Butternut Squash Soup Recipe
This creamy acorn and butternut squash soup is perfect for a cozy evening. Packed with flavor, it's both nutritious and delicious.
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Servings:
Calories: 120kcal
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
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.