butternut + acorn squash soup
This recipe is not for the faint of heart. This is not my usual “let’s see what’s in the cupboards and get dinner on the table quick” recipe. This will be a well worth the effort dish that will make a major impression so take a free Saturday afternoon and knock this delicious soup out.
I prepped this the day before since I was taking the soup to grandma’s for lunch. The next day, after the soup had been refrigerated over night, I divided what we would need for lunch in a small pot and put 2 cup servings in freezer bags to freeze for later (I filled 4 freezer bags).
Peeling and chopping a butternut squash can give you a lifelong fear of cutting off several fingers or a whole limb, so if you prefer, buy pre-cut squash for this recipe.
If you decide to tackle this on your own, a few tips. Peel the squash by cutting it into sections first. Make sure you have a very sharp knife and a good vegetable peeler. Save the wine drinking until after you’re done chopping and prepping the veggies. Trust me.
Fresh herbs bring this soup to a whole other level so use them if at all possible.
This recipe serves 8 but don’t be shy about making the full recipe because this freezes beautifully for another time you’re craving a hearty soup!
What you’ll need:
- ¼ cup butter
- 1 onion, chopped
- 6 garlic cloves, chopped (for the love of garlic, add more!)
- 3 cans of low sodium chicken broth (substitute vegetable broth!)
- 1 butternut squash (you want one about 1.5 pounds)
- 1 acorn squash (again, about 1.5 pounds)
- 1½ fresh thyme, minced
- 1½ fresh sage, minced
- 1½ teaspoons ground cumin
- ½ teaspoon ground ginger
- 2-3 tablespoons whipping cream
- In a large pot or dutch oven, melt the ½ stick of butter over medium heat. Add the chopped onion and garlic. Stir and cook until tender (you’ll know it’s ready when the smell fills your house + the onions are translucent).
- Add all the broth, both kinds of squash and all your seasonings + herbs. Bring to a boil.
- Reduce the heat, cover + simmer until the squash is fork tender (about 30 minutes).
- I found it easiest to transfer all the ingredients with my 2 cup liquid measuring cup with a handle, into a big bowl.
- Using your blender, in 2 cup batches, puree the soup ingredients and return the puree back to the large pot/dutch oven.
- Stir in the cream and bring to a simmer. Season with salt + pepper to taste. (If you’re making this a day ahead, skip the simmer, remove from heat and let the soup cool completely with the lid off before refrigerating)
- Lastly, slice up a baguette and top with butter, shredded white cheddar cheese, parmesan and the leftover thyme and sage and broil until golden brown and the cheese is bubbly.