Delicious Butternut and Acorn Squash Soup Recipe

This creamy and flavorful Butternut and Acorn Squash Soup is the perfect comfort food for the chilly fall and winter days. Made with roasted squash, aromatic spices, and a hint of sweetness, this soup is both healthy and satisfying. Enjoy it as a starter or a main course with some crusty bread on the side.

Ingredients

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the butternut squash and acorn squash halves, cut side up, on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 40 minutes or until the squash is tender and lightly browned.
3. Remove the roasted squash from the oven and let it cool slightly. Once cooled, scoop out the flesh and set it aside.
4. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
5. Add the roasted squash flesh, ground cinnamon, ground nutmeg, and ground ginger to the pot. Stir well to combine and cook for an additional 2 minutes to allow the flavors to meld together.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes.
7. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, work in batches and be careful not to overfill the blender with hot soup.
8. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Heat the soup over low heat until heated through.
9. Serve the butternut and acorn squash soup hot, garnished with fresh parsley. Enjoy!

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