Butternut and Acorn Squash Soup

Published March 7, 2016 by jenmatteson

It’s March in Minnesota, and as someone who has lived here my entire life, I know the weather can be completely unpredictable. It was 60 degrees over the weekend, and currently 61 as I write this, but that doesn’t mean we are out of the clear and into spring…yet. So despite the warmer weather, everyone could still use a simple soup recipe, just in case we have another cold snap again! Or, if you’re like me, you like soup year round 😉

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While the ingredients scream fall, squash is readily available year round, and it can stay fresh at room temperature for several weeks (Sometimes I tend to over-vegetable-shop, so I can always leave my gourds for last!)

This soup is awesome! Not only is it rich and filling, but it’s incredibly healthy! Plus, you will definitely get your daily dose of veggies. I like to add a bit more broth because it can get a thick, but that will depend on the size of squash you use. The apple brings a subtle sweetness without being overpowering, and the nutmeg adds a depth of flavor that brings all the flavors together! I know it’s early to start thinking of Thanksgiving, but this is a fantastic first course/appetizer for the big meal. I drizzled with a bit of lemon olive oil before serving for an added freshness.

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Butternut Acorn Squash Soup

 

Butternut and Acorn Squash Soup

Source:
Servings:

Ingredients:

1 medium acorn squash
1 medium butternut squash
1 Fuji apple, peeled, cored and chopped
1 sweet onion, chopped
1 tbsp. butter
1 tbsp. olive oil
4 cups vegetable broth (chicken broth is fine if you’re not going for a vegetarian soup)
pinch nutmeg
salt and pepper

Directions:

1. Preheat oven to 375 degrees. Cut each squash in half (through the stem) and remove seeds and stringy insides. Place face down in baking dish or baking pan with a small amount of water on the bottom. Bake until tender when pierced with a fork, about 45 minutes. Remove from oven and let cool.

2. Once squash is cool enough to handle, scrape insides into a large bowl. Heat butter and olive oil in a large stock pot over medium heat. Add onion and apple and cook until soft, about 5 minutes. Add squash and broth. Bring to a boil, then let simmer for 15 minutes. Puree with an immersion blender (or transfer to blender or food processor – make sure the mix is then cool, otherwise you’ll have a mess on your hands). Add nutmeg and season with salt and pepper to taste.

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2 comments on “Butternut and Acorn Squash Soup

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