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:
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!
- 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
- ½ tsp cayenne pepper
- 1 tbsp coconut milk or heavy cream, to garnish (optional)
- green onions, to garnish (optional)
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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.
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Place the baking sheet in the oven and bake for 35-40 minutes, or until the squash is fork tender.
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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.
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Remove from heat. Puree the soup using an immersion blender. Taste and season with salt and pepper, if needed.
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Serve and garnish with coconut milk or heavy cream and top with sliced green onions. (optional)
- The nutrition information does not include the garnishes or salt for seasoning.
Thanks for the recipe! I do love the taste of butternut squash, but it can be a little difficult to deal with. We recently invested in an immersion blender, and I agree, it makes a world of difference in making these soups easier.
Oh it does, Doug! You are more than welcome.
Curious to know if you have the nutrition information on this recipe. Thanks in advance!!
Hi, Erin! I do not calculate nutrition information on my recipe because everyone uses different brands. There are many free calculators you can use online to calculate it.
We really enjoyed this soup! Even my young boys liked it...they can be picky so I was relieved that they liked it! I didn't have heavy cream or coconut milk on hand, so at the end I just put approximately 1/4 cup of 2% milk which seemed to work fine. I had the leftovers for lunch today and mixed a bit of plain goat milk yogurt in which really added a great flavor. Thank you, this is a keeper.
So glad you and your family enjoyed it, Kathy! Love the addition of goat milk yogurt, yum. <3
Hi Chelsea.
Thank you for the recipe. My family and I truly enjoyed the soup.
-Tony
So glad you and your family enjoyed it, Tony!
Delicious recipe! Perfect Fall soup!
I needed a soup recipe that required an acorn and a butternut squash. Although this one only had 4 stars it looked good and I had all the ingredients (except coconut milk). I followed the directions and after blending the soup mixture I decided it was too thick so I added more broth (I had to use chicken since I ran out of vegetable broth). It was still too thick so I got creative and added a can of condensed milk and also added a can of cream of celery soup. After the new ingredients were blended in I warmed it all up and “WOW” it came out perfect. I usually do make a couple of changes to a recipe because I don’t have all the required ingredients or because I may have simmered/cooked something too dry. No matter though because in this case it was indeed a winner. My husband and I both loved the cayenne kick.