Butternut & Acorn Squash Soup

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!



– butternut squash – acorn squash – olive oil – onion – cloves garlic – carrots – garam masala – nutmeg – chickpea miso – cashews – apple – low-sodium vegetable broth – water – black pepper – salt

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.

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.

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)