Acorn & Butternut Squash Soup

 In Gluten Free, Side Dishes, Soup, Vegetarian, Winter

This soup is like a hug from a pillow, it’s like a chunky sweater on a cold day, it’s that special kind of soup that warms your insides and makes you close your eyes in bliss. It’s a winter soup, which is the best kind.

I got the idea for this recipe from a soup I used to make at one of the restaurants I worked at. We made 48 quarts of soup at a time and used 40 lbs of pumpkins which were a real pain to chop into roastable pieces. But the soup.. It was worth it.

The technique is what makes this so good and the use of vinegar and honey to finish it. Substitute whatever spices you’d like and whatever winter squash is on sale and you’re in business! One of the tricks that really brings out the flavors in this soup is toasting whole spices and grinding them yourself. This releases the oils and flavors in the spices. Don’t fret though, if you have pre-ground spices your soup will still be really tasty. Another nifty trick is you can substitute similar tasting spices or even omit a few of these if you don’t have them on hand.

The idea is to get at least one sweet spice (cinnamon, nutmeg, cloves) and one or two savory (black pepper, cumin, coriander) into the soup. The more spices you add the more flavorful you’re soup will be but definitely use what you have and spices that you like. You could also substitute coconut milk for the heavy cream if you’re trying to keep the calorie count down.

Whatever the case, grab some of that fading winter squash that’s on sale and whip up this savory, sweet and spicy soup! Enjoy!

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Acorn & Butternut Squash Soup

Difficulty: Easy

Yield: 6-10 Servings
Prep Time: 15 min
Cook Time: 1.5 hours

Ingredients:

  • 1 Medium sized Butternut Squash
  • 1 Medium sized Acorn Squash
  • 1 Large Onion
  • ¼ Cup (½ stick) Butter
  • 1 Bay Leaf
  • 2 teaspoons whole Coriander Seeds
  • 2 teaspoons whole Black Peppercorns
  • 2 teaspoons Cumin Seeds
  • 2 teaspoons Crushed Red Pepper (optional)
  • 1 Whole Nutmeg
  • 1 Cinnamon Stick
  • 4 Cups Stock (Any kind you like)
  • 1 Cup Apple Cider or Apple Juice
  • 1 Cup Heavy Cream
  • 2 teaspoons Apple Cider Vinegar
  • 1 Tablespoon Honey
  • Salt & Pepper to taste
  • Crumbled Bacon for garnish (optional)

Directions:

Preheat your oven to 375 degrees, line a sheet pan with foil or parchment paper.

Cut the squashes in half lengthwise and scrape out the seeds. Rub the flesh with olive oil, salt and pepper and put them flesh side down on the sheet pan. The idea is the hole in the squash that you scraped the seeds out of will trap the steam as they bake and help steam the squash from the inside out, cooking it faster and more evenly.

Roast the squash until it’s brown and bubbly and the flesh is easily pierced with a knife. This should take anywhere from 30 minutes to an hour depending on the density of the squash.
If one squash finishes first, take it out and continue baking the other until it’s soft.

While the squash bakes, put your heavy cream into a saucepan on very, very low heat.

In a separate, dry pan, toast your spices (except the chili flakes & bay leaf) until you start to smell the spices in the air. This means you’ve released some of the spices oils and their flavor will come through more. Grind the spices very finely except the cinnamon stick, chili flakes, bay leaf and whole nutmeg.

Grate the nutmeg over a microplane until you have roughly 1 teaspoon and then add all of your spices including the whole cinnamon stick, bay leaf and chili flakes to the cream. Let the cream steep for the whole time the squashes are roasting. We’re infusing the cream with the spices so you want the cream just steaming or at a very, very low simmer.

Rest the squash until it’s cool enough to handle, then using a large spoon, scrape the flesh out of the peel.

Slice your onion and saute it with butter in a soup pot until it’s soft. Add in the squash, stock and apple cider. Simmer this for 15 minutes, stirring occasionally.

Transfer the mixture in batches to a food processor or blender and blend until completely smooth. (When blending hot liquid, do not overfill the blender. Hot liquids expand when blended and will likely blow the lid off).

Return the pureed soup to the pot, remove the cinnamon stick & bay leaf from the cream and pour the cream into the soup, then add the honey and vinegar. Stir the soup and add salt to taste. Feel free to add more spices, vinegar or honey to suit your taste.

If you’re soup is too watery, simmer uncovered until enough liquid has evaporated that it’s to your desired consistency. If the soup is too thick, add more stock or apple cider. Serve with crumbled bacon over the top or a slice of crusty bread. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Sheet Pan
  • Aluminum Foil
  • Large Non-Stick Skillet
  • Small Pot
  • Large Pot
  • Spice Grinder
  • Slotted Spoon
  • Large Spoon
  • Microplane
  • Liquid Measurer
  • Measuring Spoons
  • Food Processor

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Acorn & Butternut Squash Soup

Difficulty: Easy

Yield: 6-10 Servings
Prep Time: 15 min
Cook Time: 1.5 hours

Ingredients:

  • 1 Medium sized Butternut Squash
  • 1 Medium sized Acorn Squash
  • 1 Large Onion
  • ¼ Cup (½ stick) Butter
  • 1 Bay Leaf
  • 2 teaspoons whole Coriander Seeds
  • 2 teaspoons whole Black Peppercorns
  • 2 teaspoons Cumin Seeds
  • 2 teaspoons Crushed Red Pepper (optional)
  • 1 Whole Nutmeg
  • 1 Cinnamon Stick
  • 4 Cups Stock (Any kind you like)
  • 1 Cup Apple Cider or Apple Juice
  • 1 Cup Heavy Cream
  • 2 teaspoons Apple Cider Vinegar
  • 1 Tablespoon Honey
  • Salt & Pepper to taste
  • Crumbled Bacon for garnish (optional)

Directions:

Preheat your oven to 375 degrees, line a sheet pan with foil or parchment paper.

Cut the squashes in half lengthwise and scrape out the seeds. Rub the flesh with olive oil, salt and pepper and put them flesh side down on the sheet pan. The idea is the hole in the squash that you scraped the seeds out of will trap the steam as they bake and help steam the squash from the inside out, cooking it faster and more evenly.

Roast the squash until it’s brown and bubbly and the flesh is easily pierced with a knife. This should take anywhere from 30 minutes to an hour depending on the density of the squash.
If one squash finishes first, take it out and continue baking the other until it’s soft.

While the squash bakes, put your heavy cream into a saucepan on very, very low heat.

In a separate, dry pan, toast your spices (except the chili flakes & bay leaf) until you start to smell the spices in the air. This means you’ve released some of the spices oils and their flavor will come through more. Grind the spices very finely except the cinnamon stick, chili flakes, bay leaf and whole nutmeg.

Grate the nutmeg over a microplane until you have roughly 1 teaspoon and then add all of your spices including the whole cinnamon stick, bay leaf and chili flakes to the cream. Let the cream steep for the whole time the squashes are roasting. We’re infusing the cream with the spices so you want the cream just steaming or at a very, very low simmer.

Rest the squash until it’s cool enough to handle, then using a large spoon, scrape the flesh out of the peel.

Slice your onion and saute it with butter in a soup pot until it’s soft. Add in the squash, stock and apple cider. Simmer this for 15 minutes, stirring occasionally.

Transfer the mixture in batches to a food processor or blender and blend until completely smooth. (When blending hot liquid, do not overfill the blender. Hot liquids expand when blended and will likely blow the lid off).

Return the pureed soup to the pot, remove the cinnamon stick & bay leaf from the cream and pour the cream into the soup, then add the honey and vinegar. Stir the soup and add salt to taste. Feel free to add more spices, vinegar or honey to suit your taste.

If you’re soup is too watery, simmer uncovered until enough liquid has evaporated that it’s to your desired consistency. If the soup is too thick, add more stock or apple cider. Serve with crumbled bacon over the top or a slice of crusty bread. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Cutting Board
  • Sheet Pan
  • Aluminum Foil
  • Large Non-Stick Skillet
  • Small Pot
  • Large Pot
  • Spice Grinder
  • Slotted Spoon
  • Large Spoon
  • Microplane
  • Liquid Measurer
  • Measuring Spoons
  • Food Processor

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Acorn & Butternut Squash Soup 8 Servings 1 Medium sized Butternut Squash 1 Medium sized Acorn Squash 1 Large Onion ¼ Cup (½ stick) Butter 1 Bay Leaf 2 teaspoons whole Coriander Seeds 2 teaspoons whole Black Peppercorns 2 teaspoons Cumin Seeds 2 teaspoons Crushed Red Pepper (optional) 1 Whole Nutmeg 1 Cinnamon Stick 4 Cups Stock (Any kind you like) 1 Cup Apple Cider or Apple Juice 1 Cup Heavy Cream 2 teaspoons Apple Cider Vinegar 1 Tablespoon Honey Salt & Pepper to taste Crumbled Bacon for garnish (optional)
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