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.
This recipe was a little different. The next day to work after FNCE, I was dragging. There was no food in my refrigerator and I went into work empty-handed for lunch. The beauty of working at Living Plate, there is a test kitchen right in the office. I opened the fridge and utilized what was in there and in the pantry. This recipe creation was purely driven by hunger and fatigue.
We all loved the soup so much, I ended up making it again in a cooking class, during a community event cooking demonstration, and even added it to the meal plans. 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
Miso – I prefer chickpea miso or white miso
Apple – try to get a sweeter variety such as Honeycrisp, Gala, or Pink Lady
Veggie broth – low sodium of course!
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.Print
Cozy up to a bowl of this creamy Butternut & Acorn Squash Soup.
- 1 butternut squash, (about 4 cups), chopped
- 1 acorn squash, (about 2 cups), chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, (about 1 cup) peeled and diced
- 1 1/2 tablespoons garam masala
- 1/8 teaspoon nutmeg (a small pinch)
- 2 tablespoons chickpea miso (or white miso)
- 3/4 cup raw cashews
- 1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1/4 teaspoon black pepper
- salt, to taste
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To easily cut the squashes, pierce butternut squash and acorn squash with a paring knife. Place on a baking sheet and bake for 20 minutes to soften, so it will be easier to chop. Let cool until able to handle. Peel and dice squash into cubes.
- In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots. Saute for about 3 minutes, until onions start to become translucent.
- Add the garam masala and nutmeg and coat the vegetables.
- Stir in the chickpea miso, cashews, butternut squash, acorn squash, and apple. Stir to combine. Add the vegetable broth and water, covering the vegetables. (Use more water, if needed).
- Simmer soup for 30 minutes, until squash is tender. Season with salt and pepper.
- In batches, add soup to a blender. Blend until smooth. If soup is too thick, add more water.
- Serve warm. (Optional: sprinkle pepitas on top to garnish)
Keywords: soup, squash