Acorn and Butternut Squash Soup

Acorn and Butternut Squash Soup only requires a few ingredients to make and is incredible! The perfect easy, healthy soup to make in the Fall! 

Acorn and Butternut Squash Soup Recipe

One of my favorite eating seasons is Fall. I cannot get enough of soups, stews, and braises. I want all of them and every single day, especially a flavorful soup like with acorn and butternut squash soup! And then Thanksgiving comes, but that’s a whole other topic we can sit here and chat forever about; soon, okay?

All of your winter squashes are in season right now, so I knew it would be the best time to make another batch of this acorn and butternut squash soup. And it didn’t disappoint! A few years back, 2015, I posted this recipe, but it needed a face life on some of the photos, and I am so glad it did. There are a few things I did change with the recipe to make it even better. It now has a little kick of heat to offset the sweetness from the acorn and butternut squash. Not much, though, but just enough to balance the flavors a little more.

Tips on roasting acorn and butternut squash

For roasting vegetables, especially winter squash, you will want uniformized sized pieces. I tried to keep the vegetables simple and wanted the winter squash to shine in this soup, so I only added a large onion and sliced it into large pieces. You will want to season liberally with freshly cracked black pepper and salt, then drizzle oil all over and mix everything. Since we are roasting at a high temperature, you will need a high smoke point oil like avocado oil or coconut oil. You will then need to add your baking sheet to the oven and bake at 425 degrees F for 35-40 minutes, or until your squash is fork tender.

Tips on freezing squash soup

It’s so easy to freeze leftover soups! I like to wait for the squash soup to come to room temperature, place the mixture into a plastic container with a lid and freeze them until solid. Once they are solid, I pop them out of the plastic container and put them into a gallon-sized ziplock bag. If you wanted the soup to last for a while in the freezer place them into a food saver bag and vacuum seal them, this is my favorite food saver I use all of the time.

To defrost your soup take it out of the freezer and place it into the refrigerator the night before, heat it on the stovetop and you are good to go.

What to serve with acorn and butternut squash soup

I tend to keep my sides a little simple with this soup, so sauteed spinach would be fantastic, a simple fall salad would be delicious, or even a few pieces of buttered bread is fantastic.

Helpful tool to make squash soup:

• Immersion blender 
• Food Saver 
• Baking Sheet

3.72 from 14 votes

Print

Acorn and Butternut Squash Soup

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

 

Acorn and Butternut Squash Soup only requires a few ingredients to make and is incredible! The perfect easy, healthy soup to make in the Fall! 

Course: Soup

Cuisine: American

Keyword: creamy, fall soup, fall vegetables, vegetarian

Servings: 6

Calories: 122.2 kcal

Ingredients

• 1 medium butternut squash, skin and seeds removed and diced into smaller chunks
• 1 medium acorn squash, skin and seeds removed and diced into smaller chunks
• 1 large onion, diced into large pieces
• 2 tbsp avocado or coconut oil
• salt and pepper
• 4 cups vegetable stock
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp coconut milk or heavy cream, to garnish (optional)
• green onions, to garnish (optional)

Instructions

1. Preheat oven to 425 degrees F. Grease a large baking sheet and place the diced acorn and butternut squash on the baking sheet. Drizzle oil on top and season with salt and pepper, mix until combined. 

2. Place the baking sheet in the oven and bake for 35-40 minutes, or until the squash is fork tender. 

3. Add the roasted vegetables to a large pot, add in the vegetable stock, minced garlic, dried thyme, smoked paprika, and cayenne pepper. Mix everything and allow the soup to simmer over medium heat for 20 minutes.

4.  Remove from heat. Puree the soup using an immersion blender. Taste and season with salt and pepper, if needed. 

5. Serve and garnish with coconut milk or heavy cream and top with sliced green onions. (optional)

Recipe Notes

• The nutrition information does not include the garnishes or salt for seasoning. 

Nutrition Facts

Acorn and Butternut Squash Soup

Amount Per Serving

Calories 122.2 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 105mg5%

Carbohydrates 15.9g5%

Protein 1.3g3%

* Percent Daily Values are based on a 2000 calorie diet.