Butternut and Acorn Squash Soup Recipe

Experiment with this Butternut and Acorn Squash Soup Recipe by testing different proportions of acorn to butternut squash.


| October 29, 2013



Butternut and Acorn Squash Soup Recipe

This Butternut and Acorn Squash Soup Recipe has gone through several adaptations.


Photo Courtesy Storey Publishing

What Maggie Stuckey has found and documented in this gorgeous four-color cookbook is that the humble idea of gathering friends and neighbors on a regular basis for a casual night of soup and sides has an extraordinarily positive ripple effect on children, senior citizens, families and communities at large. The idea of breaking bread is deep-rooted in American tradition, but it’s now that our country needs to bond together, and Soup Night (Storey Publishing, 2013), is the call to action that we’ve been waiting for. The following Butternut and Acorn Squash Soup Recipe is taken from chapter 3, “Winter.”

You can purchase this book from the MOTHER EARTH NEWS store: Soup Night.

Butternut and Acorn Squash Soup Recipe

Recipe from Martha Bayne, Chicago Soup and Bread

Martha says: This soup is adapted from one found in the Soup & Bread Cookbook. It was created for Soup & Bread by a Chicago filmmaker named Jack Newell, who in turn adapted it from a recipe in Eric Ripert and Michael Ruhlman’s A Return to Cooking. Such is the mutable — and community-built — nature of soup.

Try adjusting the proportions of acorn to butternut squash — or swap in a cup of sweet kuri squash. Or roast an apple in the oven and then throw that in the mix as well. If you are really lazy, you can roast the squash in its skin first and then just scoop out the innards and add the squash to the sauté mix.

Serves 6-8

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