Cozy up with a warm bowl of Acorn and Butternut Squash Soup, a comforting blend of two beloved winter squashes.

This soup is naturally sweet, creamy without cream, and full of earthy depth thanks to roasted vegetables and aromatic herbs. It’s perfect for chilly nights, holiday starters, or a nutritious lunch option.

This recipe strikes a beautiful balance: the acorn squash adds a mild, nutty flavor, while the butternut squash brings natural sweetness and a silky texture.

Whether you’re vegetarian, vegan, or just in search of a hearty plant-based meal, this soup is a must-try.

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Acorn and Butternut Squash Soup Ingredients

• 1 medium acorn squash, halved and seeds removed
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional)
• 4 cups vegetable broth (low-sodium preferred)
• 1 cup unsweetened coconut milk (or heavy cream for a richer version)
• Salt and freshly ground black pepper, to taste
• Optional toppings: roasted pumpkin seeds, swirl of coconut cream, chopped parsley

Substitutions:

• Substitute sweet potato for either squash if needed.
• Use chicken broth for a non-vegetarian version.
• Swap coconut milk with oat or almond milk for a lighter dairy-free option.

Kitchen Tool Tips

• Immersion Blender: This is the fastest and safest way to blend hot soup directly in the pot. Look for one with a sturdy stainless steel blade and a detachable wand for easy cleaning.
• Y-Peeler: Butternut squash can be tough to peel—this type of peeler makes it faster and safer. Choose one with a non-slip grip and ultra-sharp blades.
• Rimmed Baking Sheet: Roasting squash evenly is key for flavor. Use a heavy-duty, rimmed baking sheet to prevent tipping and caramelize the edges beautifully.

How to Make Acorn and Butternut Squash Soup

1. Preheat your oven to 400°F (200°C).
2. Brush the acorn squash halves and butternut squash cubes with 1 tablespoon of olive oil and place on a baking sheet. Roast for 40 to 45 minutes, flipping the butternut cubes once halfway through, until everything is tender and slightly caramelized. Set aside to cool slightly.
3. In a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes.
4. Stir in the garlic, thyme, cumin, cinnamon, and nutmeg, cooking for about 1 minute until fragrant.
5. Scoop out the flesh from the roasted acorn squash and add it to the pot along with the roasted butternut squash cubes.
6. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes to allow the flavors to meld.
7. Blend the soup until smooth using an immersion blender, or transfer in batches to a high-speed blender.
8. Return the soup to low heat and stir in the coconut milk.
9. Season with salt and pepper to taste, then warm through before serving.
10. Top with pumpkin seeds, a swirl of coconut cream, or chopped herbs if desired.

Tips:

• Always cool slightly before blending in a high-speed blender to avoid splatter.
• Add a dash of maple syrup if your squashes aren’t very sweet.

Nutritional Information

• Calories: 185
• Fat: 10g
• Saturated Fat: 5g
• Carbohydrates: 22g
• Fiber: 4g
• Sugars: 6g
• Protein: 3g
• Sodium: 410mg

How to Serve

• Serve with crusty sourdough bread, grilled cheese sandwiches, or a fresh fall salad.
• Garnish with:
  • Toasted pumpkin seeds (pepitas)
  • A drizzle of coconut cream or crème fraîche
  • Cracked black pepper and chopped herbs

This soup also pairs beautifully with roasted chicken or a warm grain bowl for a more complete meal.

Storage

Leftovers

• Allow the soup to cool completely before storing.

Shelf-life

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

• Reheat on the stovetop over medium heat, stirring occasionally until warmed through.
• Microwave in 1-minute bursts, stirring in between.

FAQs

Can I use frozen squash?
Yes, frozen butternut squash works well. Acorn squash is harder to find frozen but can be swapped with more butternut.

Is this soup vegan?
Yes, as long as you use vegetable broth and coconut milk or another plant-based milk.

Can I add protein to this soup?
Absolutely—add cooked lentils, white beans, or top with crispy tofu or shredded rotisserie chicken.

Can I make this in advance?
Yes, this soup actually tastes better the next day as the flavors deepen.

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Give this hearty and wholesome Acorn and Butternut Squash Soup a try and bring the flavors of fall into your kitchen! Don’t forget to share your delicious creations or creative spins in the comments.

Want more cozy soup ideas? Stay tuned for our Roasted Carrot Ginger Soup and Creamy Sweet Potato Lentil Stew coming soon!

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🍂 Try this recipe today and let us know what you think!
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