"This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream." — LEAH977
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butternut squash, halved and seeded
acorn squash, halved and seeded
chopped sweet onion
packed brown sugar
1 (8 ounce) package
cream cheese, softened
ground black pepper
ground cinnamon to taste
fresh parsley, for garnish
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.
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!
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.
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.
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!
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
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
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