Butternut and Acorn Squash Soup

4.6

(546)

439 Reviews

46 Photos

This is a rich and sweet yet surprisingly simple butternut and acorn squash soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.

Submitted by LEAH977

Updated on November 14, 2023

46

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
¼ cup chopped sweet onion
1 quart chicken broth
⅓ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
½ teaspoon ground black pepper
½ teaspoon ground cinnamon to taste
fresh parsley, for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
Melt the butter in a skillet over medium heat, and saute the onion until tender.
In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutrition Facts (per serving)

266	Calories
15g	Fat
34g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 266
% Daily Value *
Total Fat 15g	19%
Saturated Fat 9g	45%
Cholesterol 42mg	14%
Sodium 139mg	6%
Total Carbohydrate 34g	12%
Dietary Fiber 5g	19%
Total Sugars 11g
Protein 5g	10%
Vitamin C 77mg	86%
Calcium 166mg	13%
Iron 4mg	21%
Potassium 972mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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