Acorn Squash Pumpkin Soup

This acorn squash pumpkin soup is hearty, delicious and easy to make and it’s the perfect comfort food for a cold winter day.

Here in Florida we just went from the mid-80s last week to temperatures in the low 40s today. On cold days like these, all I want to do is eat something smooth and hot. What could be more comforting than soup? This year I’m obsessed with making my own soups from scratch. Homemade soups taste so much better and are so easy to make. The best part is that you can experiment with different ingredients and create a soup that is just right for you.

Last week I bought some acorn squashes and didn’t really know what to use them for, then it hit me: an acorn squash soup or even better an acorn squash and pumpkin soup!

Acorn Squash and Pumpkin Soup

Ingredients

1 acorn squash peeled and cut into cubes
1 can of pumpkin puree
1/2 medium onion chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups chicken broth or vegetable broth
1 cup of water
Salt & pepper to taste
Sour cream, Greek yogurt or cashew cream
Fresh thyme and basil
Lime (optional)

Instructions

In a large pot heat olive over medium heat.
Add onion and garlic and sauté until onion is translucent.
Add chopped butternut squash and season with salt and pepper.
In a medium bowl whisk chicken stock and pumpkin together.
Add pumpkin mixture to the pot.
Add water and bring to a boil.
Reduce heat to a simmer and allow to cook for about 1 hour or until it has reduced to the desired consistency.
Carefully use a hand blender to puree the soup.
Add a squeeze of lime and top with sour cream, Greek yogurt or cashew cream for a vegan soup.
Garnish with fresh basil and thyme.

This pumpkin and acorn squash soup was a total success even with the kids. It’s slightly sweet taste and delicious flavor really hit the spot.

Make a double batch and use the leftovers to make a pumpkin squash sauce for enchiladas. You can get the recipe for my cheesy chipotle chicken and pumpkin squash enchiladas HERE.

I’ve also made this soup substituting carrots for the pumpkin puree and it’s also amazing!

Author
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Paula Bendfeldt-Diaz

Paula moved from her native Guatemala to SW Florida with her husband and two children and together they are discovering what it means to live life between two languages.

Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .

When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.

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