Best Easy Butternut and Acorn Squash Soup Recipes
When the temperature starts to drop, there’s nothing more comforting than a warm bowl of soup. And what better way to welcome the fall season than with a delicious butternut and acorn squash soup? These two varieties of squash are packed with flavor and make for a hearty and nutritious meal. Here are two easy recipes to get you started:
1. Creamy Butternut Squash Soup:
– Start by peeling and cubing a medium-sized butternut squash.
– Sauté a diced onion and a minced garlic clove in a large pot until translucent.
– Add the cubed squash, along with 4 cups of vegetable broth, 1 teaspoon of dried thyme, and a pinch of nutmeg.
– Simmer for about 20 minutes until the squash is tender.
– Use an immersion blender or transfer to a blender to puree the soup until smooth.
– Stir in 1 cup of heavy cream and season with salt and pepper to taste.
– Serve hot, garnished with a sprinkle of fresh thyme.
2. Roasted Acorn Squash Soup:
– Cut an acorn squash in half and scoop out the seeds.
– Place the halves cut-side down on a baking sheet and roast at 400°F for 40 minutes, or until soft.
– In a large pot, sauté a chopped onion and a minced garlic clove until fragrant.
– Scoop out the roasted squash and add it to the pot, along with 4 cups of vegetable broth, 1 teaspoon of curry powder, and a pinch of cinnamon.
– Simmer for 15 minutes to allow the flavors to meld together.
– Use an immersion blender or transfer to a blender to puree the soup until smooth.
– Stir in ½ cup of coconut milk and season with salt and pepper to taste.
– Serve hot, garnished with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds.
FAQs:
1. Can I freeze the leftover soup?
Yes, both butternut and acorn squash soups freeze well. Just make sure to cool them completely before transferring to airtight containers or freezer bags.
2. Can I substitute the heavy cream with a dairy-free alternative?
Certainly! Coconut cream or cashew cream can be used as a substitute for heavy cream in these recipes.
3. How can I make the soup spicier?
Add a pinch of cayenne pepper or red pepper flakes to the soup while cooking. Adjust the amount according to your desired heat level.
4. Is it necessary to roast the acorn squash before making the soup?
Roasting the acorn squash intensifies its flavor and adds a caramelized sweetness to the soup. However, if you’re short on time, you can skip the roasting step and simply boil the squash until tender before proceeding with the recipe.
5. Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth can be used as a substitute if you prefer a meatier flavor in your soup.
6. Can I add other vegetables to the soup?
Certainly! Feel free to experiment with adding carrots, celery, or even sweet potatoes for added depth of flavor.
7. Can I make the soup in advance?
Yes, both butternut and acorn squash soups can be made in advance and stored in the refrigerator for up to 3 days.
8. Can I use frozen squash instead of fresh?
While fresh squash is recommended for the best flavor and texture, frozen squash can be used as a substitute. Just make sure to thaw it before using in the recipe.
9. Can I garnish the soup with other toppings?
Absolutely! Some popular toppings for butternut and acorn squash soups include crispy bacon, croutons, toasted nuts, or a dollop of sour cream.
10. Can I add herbs or spices to customize the flavor?
Definitely! Feel free to experiment with different herbs and spices to suit your taste. Sage, rosemary, or even a dash of paprika can add a delightful twist to the soup.
11. Can I make a vegan version of these soups?
Yes, you can easily make a vegan version by substituting the heavy cream with coconut milk or cashew cream and using vegetable broth instead of chicken broth.
In conclusion, these easy butternut and acorn squash soup recipes are perfect for the fall season. Whether you choose the creamy butternut squash soup or the roasted acorn squash soup, you’re in for a warm and comforting treat. So grab your favorite squash and get cooking!