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Servings: Makes 8 servings

Total Time: 45 minutes

With only a few ingredients, this simple Butternut and Acorn Squash Soup is perfect for any fall day, especially a Thanksgiving get-together! Rich and creamy, try dipping in fresh bread for a divine taste. 

Butternut and Acorn Squash Soup


  1. Heat butter in a soup pot over medium heat.
  2. Add onions, carrot, celery, ginger and garlic.
  3. Saute , until the onions are translucent, about 5 minutes.
  4. Add broth, squash and potatoes.
  5. Bring broth to a simmer and cook until squash are tender, about 20 minutes.
  6. Strain the soup, reserving the liquid.
  7. Puree the solids and return soup to pot. 
  8. Add desired amount of reserved liquid for soup consistency.
  9. Blend well and return soup to a simmer.
  10. Season with salt and pepper as needed.


70 calories; 2 g fat; 1 g saturated; 4 mg cholesterol; 200 mg sodium; 14 g carbohydrate; 4 g fiber; 1 g protein

Recipe courtesy of Fruits and Veggies More Matters®

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