This is a squash soup that is, dare I say, gobble-uppable. Ha, maybe that was only funny to me! Regardless, this is a soup you will want at your Thanksgiving table and every day after. Let’s get roasting!
Fall comes with so many delicious and cozy flavors.
From sweet marshmallows roasted over fires to savory creamy soups like this delicious squash soup, I’m about to share with you.
If you’re like me, you like your food to be just as healthy as is delicious. Savory soup is no exception! Made with a homemade bone broth this soup packs an extra punch of healthy.
How is homemade bone breath healthy?
You might ask why you would have to go through the hassle of making homemade bone broth for a simple soup like this. It would be really easy to just add a carton of bone broth from the supermarket.
While this is true and can work in a pinch, supermarket broth provides little to no nutritional value. On the other hand, homemade bone broth is full of extra nutrients from its slow process of drawing gelatin out of animal bones.
This gelatinous concoction is what helps support immunity and heal the gut. Remember when your mom would make chicken soup when you were sick? This is an ancient practice because humans for a long time have understood the importance of animal bone broth and its healing properties.
Tips for Making Butternut and Acorn Squash Soup
- Make the broth and squashes ahead of time to make this an easy weeknight supper!
- Use a trash bowl to make clean up easier. A trash bowl is a pretty simple concept. Leave it out on your counter so it can collect all the trash while cooking instead of constantly running to the trash can!
- Put things back and clean as you go. It really makes meal time clean up a breeze!
- You can use a vitamix but really, really urge you to use an immersion blender. I waited far too long and made way too big of mess with my vitmaix before caving to buy a $40 immerson blender. Leave the vitamix to your morning smoothies!
Tools you may need:
9×13 glass cookware
Immersion blender or vitamix
Cast Iron Skillet
A “trash” bowl (for all the onion scrapes, seeds, etc)
Instant Pot for homemade broth
Let’s make butternut and acorn squash soup
- Cook your chicken for homemade bone broth the morning you want to make this soup. And follow directions to make bone broth. If your low on time, the broth from the chicken cooking should be enough.
- You’ll need to make sure your knife is sharp. Cut those bad boys up (yes, squash, I’m talking about you!). They are seriously some tough little things. Be careful as you do this step.
- Scoop the seeds into your trash bowl. Discard or save for seeds next spring!
- Place them into a 9×13 pan that has 2 cups of water in it
- Slice the top of a head of garlic and put ontop of your squash. Drizzle with olive oil, salt and pepper
- Bake for one hour at 350 degrees fahrenheit
- Dice onions, set aside
- When squash is done, let cool for 10 minutes (if you have the patients or the time)
- Now drizzle olive oil into your large soup pot, add onions and cook till soft. Add a pinnch of salt, stirring
- Scoop squash into pot, add broth and spices. Blend with immersion blender until smooth
- Add milk and stir.
Toppings and sides that go well with squash soup
Turkey bacon bits
Biscuits and butter
Bread and butter
Easy Acorn and Butternut Squash Soup
Deliciously cozy and ridiculously easy squash soup
- 1 Acorn Squash
- 1 Butternut Squash
- 1 Head of Garlic
- 2 Onions, Diced
- 3 C Homemade Broth (Store-bought is fine too)
- 3/4 C Cream/Whole Milk
- 1/2 TBSP Sea Salt
- Pepper to taste
- Pinch of Cinnamon
- Olive oil for drizzling and sauteeing
- Prepare bone broth, if applicable
- Preheat oven to 350 degrees Fahrenheit
- Cut squashes in half
- Prepare 9x13 baking dish with 2 cups of water, Place squashes fleshy side up
- Cut garlic top off, place with squash (or in a separate dish)
- Drizzle squashes and garlic with olive oil, salt, and pepper
- Cook for one hour at 350
- When those are almost done, chop up your onions and add them to a large pot with olive oil, cook until translucent, add salt, stir
- When the squash is done, wait 10 minutes or so before scooping it into the large pot. Also, squeeze your roasted garlic into the pot as well!
- Add bone broth and other spices.
- Blend with an immersion blender until smooth
- Stir in milk
- Viola! The best soup in town.
This recipe left no leftovers for the next day. What a shame! Is there a family favorite that your peeps gobble up? Let me know in the comments below.
Love butternut squash soup! This recipe looks delicious, love how you roasted the squash with the garlic, Yum! Going to try this one!