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).
