Butternut Acorn Squash Soup Recipe 2025

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and cheaper if you have scraps.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide similar crunch and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Wash your hands and the squash.

Peel half of the butternut squash and chop it into cubes.

Chop half of the acorn squash into cubes and add to the bowl.

Add 1/3 of an onion, cut up, into the bowl with the squash.

Cook the squash and onion until the onion becomes translucent.

Add 4 cups of chicken broth to the pot and turn the heat to high.

Cook for about 5 minutes until the squash softens.

Let the soup cool slightly before blending.

Blend the soup mixture until pureed, using a blender or food processor.

Pour the pureed soup back into the pot.

Add 4 tablespoons of brown sugar and 3 tablespoons of peanut butter to the pot.

Add 4 teaspoons of black pepper, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon.

Stir gently and let cook for a few more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens