This creamy butternut and acorn squash soup is pure autumn comfort in a bowl.
It's smooth, rich, and pairs perfectly with a caramelized onion grilled cheese!
Start by peeling and chopping 1 butternut squash and 1 acorn squash. Toss on a baking sheet with 1 chopped onion, 5 garlic cloves, olive oil, salt, pepper, fresh rosemary, and thyme. Roast at 350°F (175°C) for 25–30 minutes until fork-tender.
Transfer roasted veggies to a pot. Add 2 cups vegetable broth, 1 cup water, 3 fresh sage leaves, salt, and pepper. Simmer for 5 minutes, then blend until smooth. Stir in ½ cup of heavy cream and simmer 2 more minutes.
Serve with a swirl of crème fraîche, a drizzle of olive oil, and roasted pumpkin seeds. It’s cozy, flavorful, and made to be enjoyed on chilly days. Full video recipe below!
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