Butternut and Acorn Squash Soup

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. 

Ingredients

  • 1 Tbsp unsalted butter
  • 1/2 tsp minced garlic
  • 3 1/2 cup chicken broth
  • 1 1/4 cup onion
  • 1/3 cup carrots
  • 1/2 cup celery
  • 1 Tbsp ginger
  • 2 cup cubed butternut squash
  • 1 cup cubed acorn squash
  • 1/2 cup peeled, sliced sweet potatoes (yams)
  • 1 dash pepper
  • 1 dash salt
Butternut and Acorn Squash Soup
Total Time: 45 minutes

Nutrition

Servings: Makes 8 servings

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

Directions

  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.