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
- Preheat the oven to 400°F (200°C).
- 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.
- Remove the roasted squash from the oven and let it cool slightly. Once cooled, scoop out the flesh and set it aside.
- 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.
- 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.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes.
- 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.
- 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.
- Serve the butternut and acorn squash soup hot, garnished with fresh parsley. Enjoy!
