Butternut and Acorn Squash soup is a healthy, creamy, one-pot meal or can be served as an easy appetizer, so cozy up because dinner is almost ready!

Ever wonder how food bloggers come up with their recipes?

I pretty much think or talk about food all day. At work, I’m educating clients about nutrition through food or teaching cooking classes. Then, for the blog, my recipe creations are inspired by conversations I have, discussions in cooking classes or demonstrations, or simply from a particular ingredient. Travel definitely plays a big role in recipe development too. I love dining out when I travel, experiencing the local fare. I like to try and recreate recipes I’ve tried with my own little twist.

Ever wonder what kind of squash to use for different recipes? I break it down here!

Next time before you start dialing for takeout, really take a look at what is in your kitchen. You never know – you might whip up something delicious!

Ingredients Needed for Butternut and Acorn Squash Soup

Veggies: butternut squash, acorn squash, onion, carrots

Spices: garlic, nutmeg, salt and pepper, garam masala

Oil

Miso – I prefer chickpea miso or white miso

Cashews

Apple – try to get a sweeter variety such as Honeycrisp, Gala, or Pink Lady

Veggie broth – low sodium of course!

Water

How to Make Butternut Acorn Squash Soup

Line a baking sheet with parchment paper or a silicon baking mat and preheat the oven to 400 degrees.

Using a paring knife, pierce the squash, place them on the baking sheet, and bake for 20 minutes. Once they are done cooking, let them cool slightly before dicing into cubes.

Heat the olive oil over medium high heat in a large pot. Add the garlic, carrots, and onions.

Saute for about 3 minutes or until the onions start becoming translucent.

Add the nutmeg and garam masala and stir to coat the veggies.

Stir in the miso, cashew, cubed squash, and apple. Once combined, add the veggie broth and water. Make sure everything is covered and use more water if needed.

Simmer for 30 minutes, until the squash is tender and season with salt and pepper.

Add the soup to a blender in batches and blend until smooth. You could also use an immersion blender directly in the pot if you are using stainless steel.

Do You Have to Roast the Squash First?

Roasting the squash ahead of time makes them softer and much easier to peel and dice.

My Soup is Too Thick, What Should I Do?

Once you blend all of the ingredients together and you find that it’s thicker than you would like, simply stir in water a little at a time until it’s your desired consistency.

Is this Butternut Acorn Squash Soup Healthy?

You betcha! These winter squash varieties are full of antioxidants and vitamins! Not to mention the healthy fats and fiber from the cashews, and the nourishment of the broth base.

FREE Cooking Class

This recipe was featured as part of Virtual Teaching Kitchen’s FREE virtual cooking classes. Click here to learn more about the Virtual Teaching kitchen.

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