Acorn and Butternut Squash Soup

Tis the season for soup
Acorn Squash Soup

Dr. Axe

Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS

Tis the season for soup. After all, nothing’s more comforting on a cold night, and nothing’s easier to prepare. This soup combines two squashes—acorn and butternut—in a dish that’s satisfying and also super healthy. Not only is butternut squash full of vitamin A and C, but it also yields a creamy consistency that is often hard to create without using actual cream.

You may also be surprised to find ginger and cinnamon in this recipe. In addition to adding great flavor, they are health-boosting, warming spices that have been used in traditional Chinese medicine and Ayurvedic medicine to improve digestion and heal the body for thousands of years.

Combine those ingredients with gut-healing bone broth (I recommend chicken bone broth, though regular veggie broth works, too), and you have a dish that’s equal parts comforting and nourishing. 

-Dr. Axe

Ready in
65 m
8
Servings
133
Calories Per Serving
Deliver Ingredients

Ingredients

For the Acorn and Butternut Squash Soup

  • 1 Tablespoon coconut oil
  • 2 Acorn squash
  • 1 Butternut squash
  • Salt and pepper
  • 3 Carrots, chopped
  • 1/2 White onion, sliced
  • 1 Garlic clove, peeled and chopped
  • 1 Green apple, peeled, cored, and sliced
  • 1 Tablespoon grass-fed butter
  • 1/2 Tablespoon ground ginger
  • 1/2 Tablespoon ground cinnamon
  • 1/2 Tablespoon nutmeg
  • 5 Cups vegetable broth

Directions

For the Acorn and Butternut Squash Soup

Heat the oven to 425 F, and grease two baking sheets with the coconut oil.

Slice the acorn and butternut squashes lengthwise (through the stem) and remove the seeds, and season the squash meat with salt and pepper. Place the squash halves facedown on the baking sheets. Arrange the carrots, onion and garlic around and in between the squash halves on the baking sheets, and bake for 40 minutes. 

Allow the squash to cool slightly before handling.

Carefully scoop the flesh from the squash halves and add it to a high-powered blender. Transfer the carrots, onion, garlic, apple, butter, ginger, cinnamon and nutmeg to the blender.

Blend well and set aside.

In a medium saucepan over medium-high heat, bring the vegetable broth to a boil. Reduce the heat to medium and stir in the blended squash mixture until well incorporated. Cook the bisque for 5 minutes, then reduce the heat and simmer for 10 minutes.

Remove from heat. Add salt and pepper to taste.

Best served warm/hot.

Nutritional Facts

Total Fat
4g
6%
Sugar
5g
N/A
Saturated Fat
3g
13%
Cholesterol
4mg
1%
Protein
2g
4%
Carbs
26g
9%
Vitamin A
561µg
62%
Vitamin B6
0.3mg
16.3%
Vitamin C
27mg
46%
Vitamin E
1mg
6%
Vitamin K
9µg
11%
Calcium
94mg
9%
Fiber
5g
20%
Folate (food)
43µg
N/A
Folate equivalent (total)
42µg
11%
Iron
2mg
9%
Magnesium
66mg
17%
Monounsaturated
0.5g
N/A
Niacin (B3)
2mg
9%
Phosphorus
78mg
11%
Polyunsaturated
0.2g
N/A
Potassium
736mg
21%
Sodium
862mg
36%
Thiamin (B1)
0.2mg
16.1%
Zinc
0.4mg
2.6%

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