Imagine a soup so creamy, so rich, and so incredibly comforting that it feels like a warm hug on a chilly autumn day. This Acorn Butternut Squash Soup is not just a recipe—it's a culinary journey that transforms two humble squash varieties into a symphony of flavors that will make your taste buds dance with delight. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your soup game and transport you to a world of seasonal comfort and gourmet satisfaction.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 acorn squash, halved and seeded
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). This will ensure the acorn squash roasts evenly and develops a rich flavor.
- Cut the acorn squash in half and scoop out the seeds. Place the squash halves cut-side up on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper.
- Roast the acorn squash in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.
- While the acorn squash is roasting, prepare the butternut squash. Peel and cube the butternut squash into small, even pieces to ensure they cook evenly.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Add the cubed butternut squash to the pot, along with the vegetable broth. Stir to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook for about 15 minutes, or until the butternut squash is tender.
- While the butternut squash is cooking, scoop the roasted flesh from the acorn squash halves and add it to the pot once the butternut squash is tender.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Just be sure to let it cool slightly before blending, and blend in small batches to avoid splattering.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in the ground cinnamon. Season with salt and pepper to taste. If the soup is too thick, you can add a little more vegetable broth to reach your desired consistency.
- Heat the soup over low heat until warmed through, then serve hot. Optionally, garnish with a sprinkle of cinnamon or a drizzle of olive oil for added flavor.
Tips
- Choose fresh, firm squashes with no soft spots or blemishes for the best flavor and texture.
- Roasting the acorn squash first adds a deep, caramelized flavor that transforms the entire soup.
- Use an immersion blender for the smoothest possible consistency, but be careful of hot splatters.
- Don't rush the blending process—take your time to achieve a silky, creamy texture.
- Adjust the thickness by adding more vegetable broth if the soup is too thick.
- For extra richness, consider adding a splash of cream or coconut milk at the end.
- Garnish with toasted pumpkin seeds, a swirl of cream, or fresh herbs to elevate the presentation.
- This soup freezes beautifully, so make a double batch and enjoy it later!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
