Butternut and Acorn Squash Soup

Butternut and Acorn Squash Soup

308
LEAH977 3

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

Ingredients 1 h 20 m {{adjustedServings}} servings 266 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
  3. 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.
  4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Tips & Tricks
Cheesy Acorn Squash

Watch how to make this delicious side.

Maple Glazed Butternut Squash

Tender butternut squash is topped with a simple maple-rum glaze.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 308

  1. 387 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
KIASMINE
9/19/2004

This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a delicious soup however, I like it for how simplistic it is to make!!!! I served it with a mixed green avocado salad with maple candied pecans and blue cheese dressing, a wonderful pairing!

Heather Mitchell Tchobanian
2/15/2015

Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I like a kick) and the slightest touch of curry. Also used a lot more black pepper. Didn't use all of the broth because I like it thick! ***UPDATE: For those of you who are very pleased with your soup, the next time you make it, could you give an estimate of how much squash (in cups) that you use? I made it again and I think both squash were too big. Thank you for an excellent recipe - I served mine with 1/2 an asiago bagel and a sliced honeycrisp apple.

KARA.
6/9/2005

I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bit sweet -- almost like hot, liquid pumpkin pie -- but very good. I'll use this recipe again.