Butternut And Acorn Squash Soup

This Butternut and Acorn Squash Soup is the perfect blend of sweet and savory, offering a rich and velvety texture that’s ideal for chilly days. The combination of butternut and acorn squash creates a naturally sweet base, while the addition of aromatic spices and a hint of cream elevates the flavor to a luxurious level. Whether you’re serving it as a starter for a dinner party or enjoying it as a comforting meal on its own, this soup is sure to warm your soul and satisfy your taste buds.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium acorn squash, peeled, seeded, and cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh thyme or sage for garnish (optional)

Instructions:

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut and acorn squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
2. Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Combine and Simmer: Add the roasted squash to the pot along with the vegetable broth. Stir in the cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
4. Blend the Soup: Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth.
5. Finish the Soup: Return the blended soup to the pot if necessary, and stir in the heavy cream or coconut milk. Adjust the seasoning with salt and pepper to taste. If the soup is too thick, you can add more broth to reach your desired consistency.
6. Serve: Ladle the soup into bowls and garnish with fresh thyme or sage if desired. Serve hot with crusty bread or a side salad for a complete meal.

Enjoy this comforting and flavorful soup as a delightful way to embrace the flavors of fall!