Roasted Butternut & Acorn Squash Soup

In a hurry? I’ve got you — recipe below.

Rich in color, fiber, and roasted flavor, this butternut and acorn squash soup is a nourishing staple that feels indulgent without being heavy. Roasting the squash eliminates the need for peeling, intensifies the flavor, and creates a naturally creamy texture that needs only a touch of cream to become silky. It makes a generous batch, freezes beautifully, and welcomes endless garnish variations.

A Little Note from My Kitchen

This one came to me on a single typed sheet of paper — no author, no notes, no date. Just ingredients and instructions.

And honestly? It may be one of the best butternut squash soups I’ve ever made.

Roasting the squash deepens the flavor in a way stovetop methods just don’t. The natural sugars caramelize. The texture becomes velvety. And best of all — no peeling slippery squash. You roast it in the skin and scoop it out.

Simple. Sensible. So good.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Roasted Butternut & Acorn Squash Soup

Serves: 8 (about 1½ cups per serving)

Prep Time: 20 minutes

Cook Time: 1 hour 50 minutes

Total Time: About 2 hours 10 minutes

(Includes roasting, simmering, and blending.)

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What You’ll Need

• 2 butternut squash (about 3¾ pounds each)

• 1 acorn squash (about 1¾ pounds)

• 6 tablespoons unsalted butter, divided

• 1 white onion, small dice (about 4 ounces)

• Kosher salt, to taste (I used about 2 teaspoons)

• Freshly ground black pepper (I used this instead of white pepper)

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ⅛ teaspoon ground cardamom

• 4 cups homemade bone broth (original recipe called for chicken or vegetable stock)

• 1 cup heavy cream

• 1 sprig fresh rosemary

Let’s Cook

1. Roast the Squash

   Preheat oven to 350°F. Cut the 2 butternut squash and 1 acorn squash in half and discard seeds. Brush the cut sides with 2 tablespoons melted butter and season with salt, black pepper, and the ¼ teaspoon nutmeg. Place cut-side down on a rack set over parchment on a sheet pan (this makes cleanup easy). Roast about 1½ hours, or until completely tender. Let cool, then scoop out the flesh and discard the skins. Reserve all the flesh — I used everything.

   
   

2. Build the Flavor Base

   In a large stockpot, melt the remaining 4 tablespoons butter over low heat. Add the diced onion and sweat gently until soft — do not brown. Add the roasted squash flesh and warm through.

   
   

3. Simmer

   Pour in 4 cups bone broth and bring to a boil. Reduce to a simmer and cook for 20 minutes or longer to allow flavors to develop.

   
   

4. Infuse the Cream

   In a small saucepan, gently heat 1 cup heavy cream with 1 sprig rosemary. Let steep several minutes, then discard rosemary.

   
   

5. Blend & Finish

   Add the infused cream to the soup. Purée with an immersion blender until completely smooth.

   
   

   Season with:

   ¼ teaspoon ginger

   ⅛ teaspoon cardamom

   Additional salt (I used close to 2 teaspoons total)

   Freshly ground black pepper

   Taste and adjust.

The result is silky, rich, deeply flavored — and surprisingly luxurious for just one cup of cream.

Garnish Ideas (With Quick How-To’s)

• Cranberry Relish – Stir fresh cranberries with orange zest and a touch of honey; spoon over hot soup.

• Cardamom Cream – Whip heavy cream with a pinch of cardamom and a tiny pinch of salt.

• Roasted Pumpkin Seed Oil – Drizzle lightly over finished soup for nutty depth.

• Cinnamon Cream – Lightly sweetened whipped cream with a pinch of cinnamon.

• Toasted Pumpkin Seeds – Toast in a small cast iron pan with avocado oil and salt until they snap, pop, and turn lightly golden.

• Red Pepper Coulis – Blend roasted red peppers with olive oil and a splash of vinegar; strain for smoothness and drizzle.

• Chopped Chives – Sprinkle fresh for color and bite.

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Why This Method Works

• Roasting concentrates flavor.

• No peeling required (a gift if you dislike wrestling squash).

• One cup of cream tastes like more because of the roasted depth.

• Bone broth adds body and subtle richness without heaviness.

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Nutrition Notes (Approximate, per serving)

• Calories: ~300

• Fat: ~22g

• Carbohydrates: ~22g

• Fiber: ~4–5g

• Protein: ~5–7g

This is vegetable-forward and nutrient-dense — but not high protein on its own.

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How to Increase Protein (Without Changing the Recipe)

If you’re aiming for 25–30g protein per meal, here are simple additions:

• Serve alongside grilled chicken or turkey sausage.

• Add a scoop of collagen peptides to individual bowls (stirs in seamlessly).

• Pair with a high-protein salad topped with salmon or steak.

• Serve with a thick slice of lupin or almond flour bread.

• Stir in Greek yogurt instead of cream in individual bowls for added protein.

How to Increase Fiber

• Add white beans before blending (will thicken slightly).

• Stir in ground flax after blending.

• Top with extra toasted pumpkin seeds.

• Serve with a hearty vegetable side.

This soup freezes beautifully and reheats like a dream. It’s deeply nourishing, incredibly satisfying, and proof that sometimes the best recipes are the ones with no backstory at all.