Butternut and Acorn Squash Soup

Butternut and Acorn Squash Soup

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."


1 h 20 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • 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.
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  1. 389 Ratings


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 ...

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 ...

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 bi...

If I could give it 10 stars I would! Very Yummy!!! It was super easy to make and very delicious! I cooked my squash the way I always do: cut in 1/2, place cut side up in a baking dish in 1/4 ...

I had a similar soup at a local diner & I've been trying to reproduce it ever since. Thanks to this recipe I finally can! This is the best butternut squash soup I've ever had. I used Splenda B...

I gave this four stars because it was close to perfect. The one drawback for me was how sweet it was. Next time I will probably omit the sugar altogether. I find the squash sweet enough natur...

Oh, this was good. Really easy, too! As another person recommended, I cut the sugar and the cream cheese approximately in half. It is very rich.

this recipe was easy and delicious, i also a little curry powder and ginger the second time i made it for a little zip..... loved it

I made this for a Thanksgiving party and received great compliments. Even people who said they don't like soup complimented this. I look forward to making it again.