Butternut and Acorn Squash Soup Recipe

Butternut and Acorn Squash Soup Recipe

Photos of Butternut and Acorn Squash Soup Recipe

How To Make Butternut and Acorn Squash Soup

This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 60 minutes



  • 1 butternut squash, peeled and cubed
  • 1 acorn squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream


  1. In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and cook until they are soft and fragrant.

  2. Add the cubed butternut and acorn squash to the pot, along with the vegetable broth, dried thyme, ground nutmeg, salt, and pepper. Bring the mixture to a boil.

  3. Reduce the heat to low, cover the pot, and let the soup simmer for about 30 minutes, or until the squash is tender.

  4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender or food processor and blend in batches.

  5. Stir in the heavy cream and heat the soup over low heat for a few more minutes until heated through.

  6. Adjust the seasoning if needed.

  7. Serve the butternut and acorn squash soup hot, garnished with a sprinkle of fresh herbs or a dollop of sour cream if desired.


  • Calories : 220kcal
  • Total Fat : 12g
  • Saturated Fat : 6g
  • Cholesterol : 30mg
  • Sodium : 800mg
  • Total Carbohydrates : 28g
  • Dietary Fiber : 7g
  • Sugar : 7g
  • Protein : 4g
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