Autumn Squash Soup with Sage and Honey
Cozy Up with Creamy Butternut and Acorn Squash Soup
As the leaves begin to turn and a crispness fills the air, there’s nothing quite like a warm, comforting bowl of soup. And this Butternut and Acorn Squash Soup is the perfect autumnal delight! It’s creamy, flavorful, and surprisingly easy to make. This recipe beautifully blends the sweetness of butternut squash with the nutty notes of acorn squash, creating a symphony of flavors that will warm you from the inside out.
We’ve designed this soup to be versatile – enjoy it as a starter, a light lunch, or even a satisfying dinner. The subtle blend of herbs elevates the natural sweetness of the squash, making it a truly special dish. It’s a fantastic way to showcase the best of fall’s harvest.
What makes this soup special?
- Flavorful Blend: The combination of butternut and acorn squash creates a unique and delicious flavor profile.
- Easy to Make: This recipe is straightforward and doesn’t require complicated techniques.
- Versatile: Perfect as an appetizer, light meal, or side dish.
- Customizable: Add a swirl of cream for extra richness, or top with crunchy croutons and grated Parmesan for a delightful texture.
Tips for the Best Soup:
- Roasting the Squash (Optional): For an even deeper, caramelized flavor, you can roast the squash halves before adding them to the soup. Simply brush with olive oil and roast at 400°F (200°C) for 30-40 minutes, or until tender.
- Immersion Blender vs. Regular Blender: An immersion blender is incredibly convenient for blending soups directly in the pot. However, a regular blender works just as well – just be sure to blend in batches and vent the lid to prevent pressure buildup.
- Herb Variations: Feel free to experiment with different herbs! Sage, thyme, and rosemary are classic choices, but you can also try adding a pinch of nutmeg or a dash of cinnamon for a warm, spicy flavor.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the cream or substitute it with a plant-based alternative like coconut cream or cashew cream.
Q: What are good toppings for this soup?
A: The possibilities are endless! We recommend croutons, grated Parmesan cheese, a drizzle of olive oil, toasted pumpkin seeds, or a swirl of cream.
Get ready to embrace the cozy flavors of fall with this delightful Butternut and Acorn Squash Soup! It’s a recipe you’ll turn to again and again.
Butternut and Acorn Squash Soup
Ingredients
- 2 tbsp Butter, bacon fat, or oil
- 1 medium Onion Finely chopped
- 2 large Garlic cloves Chopped
- 4 cups Low-sodium chicken broth
- 375 gr Butternut squash Peeled and cut into 1" pieces
- 375 gr Acorn squash Peeled and cut into 1" pieces
- 1/2 tsp Rosemary Dried, chopped small
- 1/4 tsp Thyme Dried
- 1/4 tsp Savory leaves Dried
- 1 tsp Sage leaves Rubbed
- 3 tbsp Cream Optional
- 2 tbsp Olive Oil For croutons or garnish (optional)
- 1 baguette Baguette For croutons (optional)
- 1/4 cup Grated Parmesan For garnish (optional)
- 2 tbsp Beary For croutons (optional)
Instructions
- In a large pot or Dutch oven, melt butter, bacon fat, or heat oil over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Add butternut squash, acorn squash, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Carefully blend the soup using an immersion blender or transfer to a regular blender (in batches) until smooth.
- Stir in cream (if using). Season with salt and pepper to taste.
- Serve hot, garnished with croutons, grated Parmesan, or a drizzle of olive oil (optional).
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