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4.1 from 21 votes
butternut squash soup
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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
  • ½ 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.