Butternut & Acorn Squash Soup

Butternut & Acorn Squash Soup

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Diane Schmidt


Squash soup. My first instinct is to shudder in horror since I don't like squash. BUT this really is a delicious soup and very good for you. Plus, it came from Tom Visser so it has to be good!


★★★★★ 1 vote

20 Min
1 Hr
Stove Top


  • 1
    butternut squash, halved and seeded
  • 1
    acorn squash, halved and seeded
  • 3 Tbsp
  • 1/4 c
    chopped sweet onion
  • 1 qt
    chicken broth
  • 1/3 c
    packed brown sugar
  • 8 oz
    cream cheese, softened
  • 1/2 tsp
    ground black pepper
  • ·
    ground cinnamon to taste (optional)
  • ·
    fresh parsely to garnish

How to Make Butternut & Acorn Squash Soup


  1. Preheat oven to 350*. Place the squash halves cut side down in a baking dish. Bake for 45 minutes or until tender. Remove from heat. and cool slightly. Scoop the pulp from the skins and discard the skins.
  2. Melt the butter in a skillet over medium heat. Saute the onion until tender.
  3. In a blender or food processor, blend the squash pulp, onion, broth, cream cheese, pepper, and cinnamon until smooth. This can be done in smaller batches if necessary.
  4. Transfer the soup to a pot and cook over medium heat, stirring occasionally until heated through. Garnish with parsley and serve warm.
    Note: it is also good served cold with sour cream as a garnish.

Printable Recipe Card

About Butternut & Acorn Squash Soup

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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