Roasted Acorn and Butternut Squash Soup: Easy Recipe
This creamy acorn and butternut 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!
Servings 8 cups
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
- 1 1/2 tsp salt (plus more to taste)
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!
Notes
Check out my chicken stock recipe using chicken feet!