Butternut and Acorn Squash Soup Recipe

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Most Helpful Positive Review

Oct 13, 2008

Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I like a kick) and the slightest touch of curry. Also used a lot more black pepper. Didn't use all of the broth because I like it thick! Thank you for an excellent recipe - I served mine with 1/2 an asiago bagel and a sliced honeycrisp apple.

—HEATHER8470

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Most Helpful Critical Review

Sep 19, 2004

This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a delicious soup however, I like it for how simplistic it is to make!!!! I served it with a mixed green avocado salad with maple candied pecans and blue cheese dressing, a wonderful pairing!

—KIASMINE

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328 Ratings

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Jun 09, 2005

I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bit sweet -- almost like hot, liquid pumpkin pie -- but very good. I'll use this recipe again.

—KARA.

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Jul 12, 2006

If I could give it 10 stars I would! Very Yummy!!! It was super easy to make and very delicious! I cooked my squash the way I always do: cut in 1/2, place cut side up in a baking dish in 1/4 inch water, dotted with butter and sprinkle with salt and pepper cover bake 400 deg. for 30-40 minutes till soft. I also used regular yellow onions and a hand full of brown sugar. Mine was just delicious not too sweet at all.

—ANGCRIS

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Oct 30, 2006

I had a similar soup at a local diner & I've been trying to reproduce it ever since. Thanks to this recipe I finally can! This is the best butternut squash soup I've ever had. I used Splenda Brown Sugar rather than the real stuff and low cal cream cheese and it's still out of this world. I added very little instant potatoes to thicken the soup and a pinch of nutmeg. I’ll be making this for Thanksgiving for sure!

—CHEF KAREN

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Feb 26, 2006

I gave this four stars because it was close to perfect. The one drawback for me was how sweet it was. Next time I will probably omit the sugar altogether. I find the squash sweet enough naturally. This recipe is definitely a keeper though.

—HALLIE_TORONTO

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Oct 16, 2008

Oh, this was good. Really easy, too! As another person recommended, I cut the sugar and the cream cheese approximately in half. It is very rich.

—RENA

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Nov 11, 2005

this recipe was easy and delicious, i also a little curry powder and ginger the second time i made it for a little zip..... loved it

—DSGGG

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Nutrition

Calories
266 kcal
13%

Carbohydrates
33.8 g
11%

Cholesterol
42 mg
14%

Fat
14.5 g
22%

Fiber
5.2 g
21%

Protein
5.1 g
10%

Sodium
139 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butternut and Acorn Squash Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 266
** Calories from Fat: 131

% Daily Value *
** Total Fat 14.5g 22 %
** Saturated Fat 9g 45 %
** Cholesterol 42mg 14 %
** Sodium 139mg 6 %
** Potassium 972mg 27 %
** Total Carbohydrates 33.8g 11 %
** Dietary Fiber 5.2g 21 %
** Protein 5.1g 10 %
** Sugars 11.1g
** Vitamin A 394 %
** Vitamin C 129 %
** Calcium 21 %
** Iron 37 %
** Thiamin 28 %
** Niacin 29 %
** Vitamin B6 24 %
** Magnesium 32 %
** Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.