Autumn Squash Purée

Roasted butternut and acorn squash soup, a warm and comforting purée for the cool weather months.

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 12
Author Kelly ~ the hungry bluebird


  • 2 acorn squash, about 2 pounds each
  • 2 butternut squash, about 2 pounds each
  • 4 tbsp unsalted butter
  • 8 tsp dark brown sugar
  • 3 carrots, peeled and halved
  • 1 large onion, thinly sliced
  • 10 cups chicken stock, preferably homemade
  • ¾ tsp ground mace, or substitute allspice or nutmeg
  • ¾ tsp ground ginger
  • Pinch of cayenne pepper
  • Kosher salt, to taste
  • Snipped fresh chives and crème fraiche, heavy cream or sour cream for garnish


  1. Preheat oven to 350º
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves skin side down in a large roasting pan.  Place a pat of butter (about ½ tablespoon) and 1 teaspoon brown sugar in the cavity of each.

  4. Arrange the carrots and onion slices around the squash.  Pour 2 cups of chicken stock in the pan.  Cover tightly with aluminum foil and bake for 2 hours.
  5. Allow vegetables to cool slightly, and then scoop out the squash flesh and put in a soup pot.  Add the carrots, onions and cooking liquid.
  6. Add the remaining 8 cups chicken stock, mace, ginger, cayenne and salt.  Bring to a boil and then reduce heat and simmer for 10 minutes.
  7. Purée the soup in batches and return it to the soup pot. (Use a blender, food processor, immersion blender or food mill.)  Adjust seasonings and heat through.  If you use a food mill, don't forget to scrape the bottom of the mill, lots of good stuff there.
  8. Serve the purée garnished with snipped chives and a dollop of crème fraiche, sour cream or drizzle of heavy cream.

Recipe Notes