Butternut And Acorn Squash Soup – a delicious recipe with Butternut Squash, Onion, Chicken Broth, Olive Oil, Salt, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 425u00b0F. Cut squash in half and deseed.
2
Drizzle a baking sheet with olive oil. Generously sprinkle salt and pepper on the flesh of the squash, then place them flesh side down onto the baking sheets (I had to do this on two large baking sheets). Roast squash for 30 minutes at 425u00b0F. Once squash is tender, set aside and let cool for 10-15 minutes.
3
Saute onion in a Dutch oven in olive oil on medium-high heat. Add chicken broth, then scoop squash out of the skins and add to the Dutch oven. Salt and pepper the soup and let it heat through, about 15 minutes)
4
Puree soup in batches using a high powered blender. Make sure your blender can handle the heat! Alternatively, you could use an immersion blender.
5
Add pureed soup back to the Dutch oven. Add heavy cream and heat the soup through. Serve and enjoy!
777
kcal
Calories
55
g
Fat
13
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole Butternut Squash, 2 whole Acorn Squash, 1 whole Onion, Diced, 3 cups Chicken Broth Or Stock, and more.
Yes, Butternut And Acorn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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