Butternut and Acorn Squash Soup

Butternut and Acorn Squash Soup

281 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
LEAH977
Recipe by  LEAH977

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (281)

Rate This Recipe
KIASMINE
160

KIASMINE

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!

HEATHER8470
110

HEATHER8470

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! Thank you for an excellent recipe - I served mine with 1/2 an asiago bagel and a sliced honeycrisp apple.

KARA.
94

KARA.

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 266 cal
  • 13%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 33.8 g
  • 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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