Best 2 Butternut And Acorn Squash Soup Recipes

Indulge in the heartwarming flavors of autumn with our collection of delectable butternut and acorn squash soup recipes. These creamy, savory soups are not only packed with nutrients but also burst with the rich, earthy flavors of these seasonal squashes. From classic to contemporary, our diverse selection of recipes caters to every palate. Whether you prefer a velvety smooth puree or a chunky, rustic texture, we have the perfect recipe for you. Discover the comforting goodness of butternut squash soup, enhanced with aromatic spices and a touch of sweetness. For a nutty twist, try our acorn squash soup, where roasted squash pairs harmoniously with sautéed mushrooms and crispy sage. And for those who love a bit of heat, our spicy butternut squash soup, infused with chili and cumin, is sure to tantalize your taste buds. Each recipe is carefully crafted to highlight the natural goodness of these versatile squashes, making them ideal for a cozy meal on a chilly day.

Here are our top 2 tried and tested recipes!

BUTTERNUT AND ACORN SQUASH SOUP

Butternut and Acorn Squash Soup image

This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.

Provided by LEAH977

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
¼ cup chopped sweet onion
1 quart chicken broth
⅓ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon ground black pepper
½ teaspoon ground cinnamon to taste
fresh parsley, for garnish

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
Melt the butter in a skillet over medium heat, and saute the onion until tender.
In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 33.8 g, Cholesterol 42.2 mg, Fat 14.5 g, Fiber 5.2 g, Protein 5.1 g, SaturatedFat 9 g, Sodium 139.3 mg, Sugar 11.1 g

ROASTED ACORN, BUTTERNUT, AND APPLE SOUP

Roasted Acorn, Butternut, and Apple Soup image

This is fabulous soup for the fall season.

Provided by JONATHAND1018

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

½ cup butter, softened
½ cup brown sugar
½ cup honey
1 butternut squash, halved lengthwise and seeded
2 acorn squashes, halved and seeded
3 Granny Smith apples, peeled and cored
1 tablespoon olive oil, or to taste
1 large white onion, diced
1 tablespoon thyme
8 cups vegetable stock
2 cups apple cider
1 cup water

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 375.6 mg, Sugar 32 g

Tips:

When selecting acorn and butternut squashes, choose ones that are heavy for their size and have a deep, rich color. Avoid squashes with blemishes or soft spots.
For easier peeling and cutting, microwave the squashes for a few minutes before handling.
To save time, you can roast the squashes ahead of time. Simply toss them with olive oil, salt, and pepper, and roast at 400 degrees Fahrenheit for 30-40 minutes, or until tender.
If you don't have any vegetable broth on hand, you can use water instead. However, the soup will have a richer flavor if you use broth.
To make the soup creamier, blend it until smooth using an immersion blender or traditional blender. You can also puree the soup in batches in a food processor.
Serve the soup garnished with a sprinkle of fresh parsley, crumbled bacon, or roasted pumpkin seeds.

Conclusion:

Butternut and acorn squash soup is a delicious and nutritious way to warm up on a cold day. This easy-to-make soup is packed with flavor and can be customized to your liking. Whether you prefer a smooth or chunky soup, or you want to add additional vegetables or spices, this recipe is a great starting point. So next time you're looking for a comforting and healthy meal, give this butternut and acorn squash soup a try.