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Writer's pictureTips From Pips

Butternut and Acorn Squash Soup



Ingredients:

  • 2 large butternut squash (about 3 pounds)

  • 1 Green Acorn Squash

  • 1 White Acorn Squash

  • 1 tablespoon olive oil

  • 2 Tablespoons Butter

  • 1 cup chopped red onion

  • Vegetable Seasoning (to taste)

  • 4 garlic cloves minced

  • 4 Tablespoons Pure maple syrup

  • 1 Pint of Heavy Cream

  • 32 ounces low sodium organic chicken broth

  • Olive Oil Spray


Directions:

  1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Cut the butternut squash and acorn squash in to halves and scoop out the seeds. Place on a baking sheet face up and spray with olive oil spray to lightly coat the squash. Season with vegetable seasoning.

  2. Roast until they are tender and completely cooked through, about 40-45minutes. **

  3. Meanwhile, in a Dutch oven, warm the olive oil and the butter over medium heat. Add the chopped onion and cook, stirring often, until the onion has softened. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.

  4. After your squash is roasted and cooled. (I recommend roasting it the day before) Scoop out the insides into a separate bowl and mash all together. (It can still be a bit lumpy). Add to the Dutch Oven along with the maple syrup, seasoning, heavy cream and Chicken Broth. NOTE - If you like it chunky – don't add all the broth, if you like it a bit thinner and smoother add all the broth.

  5. Heat on medium heat until it comes to a boil, then reduce heat and let simmer, stirring occasionally until heated through. You can then add to a blender or food processor if you want a smoother soup.

  6. Season more to taste if necessary.

  7. Serve right away!

** Roasting your Squash first brings out their great flavors!





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