Butternut and acorn squash soup is a creamy and flavorful soup made primarily from butternut squash and acorn squash. It typically involves roasting or sautéing the squash with onions and garlic, then simmering it with broth until tender. The soup is usually blended until smooth, and often seasoned with spices like nutmeg, cinnamon, or sage. It can be finished with a touch of cream or coconut milk for added richness. It’s a comforting and nutritious soup that’s perfect for autumn and winter meals.

Ingredients:

• 1 medium butternut squash
• 1 small acorn squash
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• Olive oil
• Optional: 1/2 cup coconut milk or heavy cream (for added richness)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the squash: Cut the butternut and acorn squashes in half lengthwise. Scoop out the seeds and stringy pulp. Place them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast the squash: Roast the squash in the preheated oven for about 45-50 minutes, or until they are tender and caramelized.
4. Cook the onions and garlic: In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Add the broth: Scoop out the flesh of the roasted squash and add it to the pot with the onions and garlic. Pour in the vegetable or chicken broth. Stir well to combine.
6. Season the soup: Add ground cinnamon, ground nutmeg, salt, and pepper to taste. Stir to combine all the ingredients.
7. Simmer the soup: Bring the soup to a boil, then reduce the heat to low. Let it simmer, covered, for about 15-20 minutes to allow the flavors to meld together.
8. Blend the soup: Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
9. Finish the soup (optional): Stir in coconut milk or heavy cream if using, to add creaminess and richness.
10. Serve: Ladle the soup into bowls. You can garnish with a drizzle of cream, a sprinkle of cinnamon, or some fresh herbs like parsley or chives.

Enjoy your homemade Butternut and Acorn Squash Soup! It’s perfect served with crusty bread or a side salad for a comforting meal.