This soup is simple, but don’t let that make you think it’s boring. This butternut and acorn squash soup is delicious and filling. Perfect for lunch all week or even for a meatless dinner.
I made this butternut and acorn squash soup last week and it is SO GOOD. I know that butternut soup tends to trend on Pinterest in the fall, but Aldi had butternut and acorn squash on sale a few weeks ago, and I got my shiny new Ninja blender for Christmas so I knew it was the perfect time to make this soup. (By the way, this post contains affiliate links, read my full disclosure policy here.)
I’ve been wanting a Ninja blender for a while so I was SUPER excited when I opened one up on Christmas.
Funny story, I thought my husband had bought me an Instant Pot. I was so sure and had even told my kids (who knew for sure what it was because they found it when they cleaned out my husband’s car) that it was an Instant Pot. My daughter did a very convincing “fake” innocent face and I was even telling friends that I was getting an Instant Pot for Christmas. 😂🤣
I even did my research on how to use them and all that!
I was quite surprised when I opened my gift to find it was in fact, NOT, an Instant Pot but it was a Ninja Blender! I wouldn’t have turned down an Instant Pot but I had already been wanting a Ninja Blender for so long that I was THRILLED that I was wrong!!
Ok, back to this soup. I have no idea if it could be made in the Instant Pot. I am sure it could. But not by me! ha! 🤣
Anyway! This soup is, like I said earlier, super tasty and perfect for lunches all week!
I have seen this soup made a few different ways. I chose to roast my squash cut in halves instead of peeling and cubing the squash before roasting. Both take a little bit of work, but I can’t say for sure which one would be easier or faster. I really think it would just be each person’s preference. I really dislike peeling vegetables so that’s why I chose to make the soup this way.
How to make Butternut and Acorn Squash Soup:
First, I halved the squash and deseeded them. Then I drizzled olive oil onto my pan. I sprinkled the flesh side of the squash with salt & pepper and then placed them flesh side down on the olive oil.
I roasted the squash for 30 minutes (2 pans) at 425 degrees. Once I took them out of the oven I let them cool for 10-15 minutes before scooping the flesh out of the skins.
While the squash was cooling a bit, I sauteed 1 medium onion (diced) in 1-2 tbsp olive oil on medium-high heat.
Then I threw the onions into my dutch oven. I could’ve just sauteed my onions in the dutch oven but I wasn’t thinking. 🤦🏻♀️
I added chicken broth and plenty of salt & pepper. Then I scooped the flesh out of the squash and added it to the dutch oven. I let everything heat through and the flavors kinda meld together.
Then I ladled soup into my Ninja Blender (in batches) and pureed until smooth.
The result was this gorgeous, delicious soup!
What are some of your favorite butternut squash or acorn soup recipes? Tell me in the comments below!
- 2 butternut squash
- 2 acorn squash
- 1 medium onion diced
- 3 cups chicken broth or stock
- olive oil
- salt & pepper
- 1/3 cup heavy cream
- Preheat oven to 425 degrees.
- Cut the squash in half & deseed.
- Drizzle a baking sheet with olive oil, generously sprinkle salt & pepper on the flesh of the squash then place them flesh side down onto the baking sheets. (I had to do this on two large baking sheets)
- Roast squash for 30 minutes at 425 degrees. Once the squash is tender set aside and let cool for 10-15 minutes.
- Saute onion in a dutch oven in olive oil on medium-high heat.
- Add chicken broth, then scoop squash out of the skins and add to the dutch oven.
- Salt and pepper the soup and let it heat through. About 15 minutes)
- Puree soup in batches using a high powered blender. Make sure your blender can handle the heat! Alternatively, you could use an immersion blender.
- Add the pureed soup back to the dutch oven, add heavy cream and heat the soup through.
- Serve and enjoy!
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