This creamy butternut and acorn squash soup recipe has the perfect balance of savory and sweet flavors. Rich in nutrients and warm spices, it’s a perfect soup for those chilly autumn and winter months!
Why You Will Love This Recipe
Easy
This creamy soup is so simple to make. Follow my simple, oil-free method of roasting winter squashes below, while preparing the other ingredients on the stove top. Next, combine everything and blend with an immersion blender. Add some fresh sage fried in butter on top, and it’s ready to enjoy!
Delicious
With warming spices like nutmeg, paprika and smoked paprika, along with fresh aromatic herbs like thyme and sage, this soup is bursting with flavor. The sweetness of carrots, red bell pepper and winter squash pair with onions, garlic and chicken stock to create a sweet and savory soup! These ingredients are then blended with butter, creating a perfectly smooth and creamy texture.
Healthy
Winter squash is rich in nutrients like vitamin B6, A, C, potassium, magnesium, and contains healthy fiber that can improve digestion. (Source)
Collagen-rich chicken stock contains marrow and amino acids, providing protein, beneficial fatty acids, vitamins, and minerals. (Source)
Collagen is beneficial for the hair and skin, and gelatin can help strengthen the gut lining. (Source)
Simple Ingredients That Make This Soup Amazing
Winter squash– in this recipe we combine butternut squash and acorn squash for a unique flavor profile. If you only have one or the other, this soup will still be delicious! Roasting the squash adds another dimension of flavor, so make sure not to skip this part! You can honestly use most types of winter squash for this recipe. You could even use pumpkin to make this recipe into a pumpkin soup! Spaghetti squash may not work as well as other types of winter squash ( I haven’t tried it).
Carrots– carrots add a sweetness and lightness to this soup. Make sure to peel the carrots to eliminate bitterness.
Red bell pepper– red bell pepper adds a sweet and earthy flavor to this recipe. I am a huge fan of red bell pepper in soups for the amazing flavor it adds!
Onions and garlic– these are key ingredients to give this soup a deep savory flavor. Make sure to sauté these ingredients well before adding the chicken stock for the best flavor.
Chicken stock– chicken stock rounds this recipe out with a richness that has no match! Sometimes I skip chicken broth or stock and substitute water in soup recipes- but don’t skip it in this one! Not only is it important for the flavor, but also for the nutritional value of this recipe. The best type of chicken stock is homemade!
Warm spices – a combination of nutmeg, paprika, and smoked paprika are the perfect combination fort this sweet and savory recipe. While recipe testing, I tried the soup without these spices and it was too sweet…something was missing. After adding the smoky and nutty flavor of these spices, it was just right!
Fresh Herbs– fresh thyme adds a delicious brightness to this recipe. I find that dried thyme is very different from fresh thyme, so try to use fresh if possible. It is so easy grow this herb, I highly recommend it! The perfect garnish for this soup is fresh sage lightly sauteed in butter. In my opinion, this totally changes the flavor of sage, from minty and pungent to nutty, peppery, and buttery.
When to Serve This Hearty Soup
This soup is fairly high in protein which means it can make a light meal on its own, or can be served as a delicious side dish. This recipe would make a great addition to a Thanksgiving dinner or other fall and winter occasions. Cozy soups are perfect for warming up on chilly nights by the fire!
Tips and Tricks
Onions and garlic- make sure to sauté onions until translucent for the best flavor. When adding the garlic, make sure sauté until it just becomes fragrant, then add the red peppers. Overcooking the garlic and lead to bitterness!
Cooking Winter Squash- I often simply peel and cube butternut squash then cook it in a pan- but acorn squash is another story. Acorn squash skin is very thick and difficult to peel when raw, and I find it is best to roast it in the oven with the skin still on. Roasting the winter squash prior to adding to the soup also adds more flavor! See how I roast my winter squash below.
How to Store This Creamy Soup
Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 4 months.
How to Reheat This Thick Soup
Make sure to reheat on the stove on low or medium-low, stirring frequently. Reheating on a higher temperature can lead to burning on the bottom of the pot because of the thick and creamy consistency.
How to Roast Winter Squash (Oil-Free Method!)
Many squash roasting tutorials I have found require olive oil or other oils. I prefer to roast my squash without oil! This is the best way I have found.
Preheat oven to 400 degrees Fahrenheit.
Cut whole squash in half with a sharp knife.
Clean out seeds and stringy fibers from the center of the squash halves with a spoon.
Place squash cut-side down on a baking sheet lined with parchment paper.
With a sharp knife, make multiple incisions through the skin of the squash.
Bake for about 45 minutes, or until a knife easily slices through the squash. The precise time will depend on the size and thickness of the squash.
Remove from oven and let cool until it is not too hot to touch.
Using an ice cream scooper or large spoon, scoop the squash meat out of the skin and place into a small bowl (or add directly to soup).
How to Make Roasted Acorn and Butternut Squash Soup
Sauté onions in a large pot with butter until translucent.
Add garlic and stir until just fragrant. Make sure not to let the garlic turn brown or it will be bitter.
Add red bell pepper and stir until pepper pieces are soft.
Add chicken stock, carrots, grated nutmeg, paprika, smoked paprika, salt, black pepper, and fresh thyme sprigs.
Bring to a boil, then reduce to a simmer, uncovered for about 30 minutes, or until carrots are soft.
Remove sprigs of thyme with a fork.
Add scooped meat of roasted squash.
Add the rest of the butter.
Being careful not to splash hot soup, blend soup with an immersion blender until smooth and creamy.
Turn stovetop on low until ready to serve
In a small pan, sauté fresh sage leaves in butter for about 20-30 seconds on each side.
Serve soup warm with crispy sage leaves on top.
Enjoy!
See this recipe featured in the video below!
Roasted Acorn and Butternut Squash Soup: Easy Recipe
Equipment
- 1 Large pot
- 1 immersion blender
- 1 wooden spoon or other cooking utensil
- 1 fork
Ingredients
- 2 cups roasted squash (see squash roasting tutorial below)
- 2 yellow onions, roughly chopped
- 4 garlic cloves, minced
- 1 medium red bell pepper, roughly chopped
- 2 medium carrots, peeled and chopped into inch-size pieces
- 2 quarts chicken stock (see notes)
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp freshly grated nutmeg
- 4 sprigs fresh thyme
- 10 fresh sage leaves
- 1/2 cup butter, separated
Instructions
- Sauté onions in a large pot with 2 tablespoon of the butter until translucent.
- Add garlic and stir until just fragrant. Make sure not to let the garlic turn brown or it will be bitter.
- Add red bell pepper and stir until pepper pieces are soft.
- Add chicken stock, carrots, grated nutmeg, paprika, smoked paprika, salt, black pepper, and fresh thyme.
- Bring to a boil, then reduce to a simmer, uncovered for about 30 minutes, or until carrots are soft.
- Remove thyme sprigs with a fork.
- Add scooped meat of roasted squash.
- Add 1/4 cup of the butter.
- Being careful not to splash hot soup, blend soup with an immersion blender until sooth and creamy.
- Turn stovetop on low until ready to serve
- In a small pan, sauté fresh sage leaves in 1 tablespoon butter for about 20-30 seconds on each side.
- Serve soup warm with crispy sage leaves as a garnish.
- Enjoy!
