Autumn Squash Soup

Combine acorn and butternut squash with pumpkin, apples, onions,

and sage for the perfect rendering of fall in a soup.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 4 servings


  • 3 cups butternut squash (roasted)

  • 1/2 cup acorn squash (roasted)

  • 1/2 cup pumpkin puree

  • 3 1/2 cups chicken broth

  • 1/2 cup yellow onion (chopped)

  • 1/2 cup green apple (chopped and peeled)

  • 2 tbs butter

  • 1 tbs dried sage

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1/2 cup half & half


  1. In a large saucepan, melt butter and add apples, onion, and sage. Saute for 8 minutes, stirring occasionally.

  2. Add pumpkin puree, roasted acorn and butternut squash, chicken broth, salt, and pepper. Simmer for 15 minutes - breaking up larger pieces of the squash.

  3. Remove from stovetop and put in your blender, one cup at a time to puree smooth. Repeat until the entire soup is smooth. (Hot soup has a tendency to make a slight "explosion" in a blender so doing only 1 cup at a time will reduce the "mess")

  4. Return all soup to the saucepan and stir in half & half.

  5. Serve warm with croutons or crackers.

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