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Butternut & Acorn Squash Soup

PREP TIME 30 minutes  |   TOTAL TIME 90 minutes

​Ingredients

  • 1 Butternut Squash

  • 1 Acorn Squash

  • 1 Medium Onion

  • 1/2 Cup of Carrots

  • 2 Cloves of Garlic

  • 1-2 Tsp of Butter Unsalted (for Vegans use Earth Balance as substitute)

  • 4 Cups of Vegetable Broth

  • 1/2 Tsp Celery Seed

  • 1/2 Tsp Marjoram 

  • 1/2 Tsp Sea Salt

  • 1/4 Black Pepper

  • 1/4 Cayenne Pepper (optional)

  • 1-2 Tbsp Heavy Cream (skip for Vegans)

Directions (Makes 6-8 Bowls)

  • Cut Butternut and Acorn Squash in half and clean out seeds in both.  Spread Olive Oil on both halves of the Squash.  Cover cookie sheet with aluminum foil and place 4 halves of Squash face down, cook for 30 minutes or until a fork goes in smoothly 

  • Chop up Onions and Garlic and saute in butter or Earth Balance until onions are soft and garlic starts to turn golden brown

  • Add in Carrots to Onion/Garlic mixture and cook for 5-8 minutes until Carrots start to become soft

  • Add Vegetable Broth, Celery Seed, Marjoram, Sea Salt, Black Pepper to Onions, Garlic and Carrot mixture.  Once Squash has cooked scoop out of each halve and add to the soup.  Cook for 45 minutes

  • Pour soup into Vitamix and blend until creamy smooth, add heavy cream while blending the soup

  • Pour blended soup back into cook pot and you are ready to serve.  As you pour each bowl you can sprinkle a dash of cayenne on to each dish, for those that do not like it spicy you can skip this optional spice

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