Butternut & Acorn Squash Soup

Butternut & Acorn Squash Soup Recipe

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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


butternut squash, halved and seeded
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


  • 1Preheat 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.
  • 2Melt the butter in a skillet over medium heat. Saute the onion until tender.
  • 3In 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.
  • 4Transfer 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.

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About Butternut & Acorn Squash Soup

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy