Butternut and Acorn Squash Soup

By now I am sure you have realized we have a bit of a Fall theme going on with our recent posts, and we can’t help it! This colder weather leaves us all craving cozy yummies, and luckily the fall crops are ready to help us out.

This is a delicious squash soup recipe I had at my dad’s house over Thanksgiving. I will admit that I haven’t had too many squash soups in my day, but of the few I have had, this one is by far the best (for whatever that might be worth!) I have adapted this recipe from the one originally posted in Chatelaine magazine. With a few easy modifications, this recipe is now health-conscious and vegan friendly. While this recipe is not complicated, peeling the squash is a time consuming (and slightly frustrating) process. I served this as a Sunday night meal with a side of homemade, gluten-free sundried-tomato and herb focaccia (recipe to come shortly).

Butternut and Acorn Squash Soup

Yield: 5 large bowls


  • 1 butternut squash, peeled and cut into 1-inch cubes
  • 1 acorn squash, peeled and cut into 1-inch cubes (or substitute any two of your favourite squash!)
  • 2 tbsp coconut oil
  • 1/2 tsp sea salt
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cinnamon
  • 4 cups vegetable broth
  • 1/4 cup full-fat coconut milk
  • 1/2 lime, juiced


Heat coconut oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic, spices and sea salt and cook for 1 minute. Add cubed squash and cook for 2 more minutes. Add vegetable broth and bring to a boil. Once boiling, reduce to a low boil, partially cover the pot and cook until squash is very tender, about 25-30 minutes.

Remove from heat and use your immersion blender to puree the soup. If you do not have an immersion blender, you should read my rant of a post here and instead transfer the soup to a blender in batches. Return soup to the pot and add lime juice and coconut milk. Mix together and ladle into heaping bowls.

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