1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1 tablespoon olive oil
1/3 cup chopped sweet onion
4 cups chicken broth
3 tablespoons peanut butter
1/3 cup packed brown sugar
1/2 teaspoon ground black pepper
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Fresh parsley for garnish

7, 1-cup servings


Using a vegetable peeler, remove the skin from the butternut and acorn squashes and cut into 1-inch cubes. In a large soup pot, heat the oil on medium high. Add the onion, and cook 1 to 2 minutes until it starts to become translucent. Add cubed squash, and cook 4 to 5 minutes. Add chicken broth, and bring to a boil. Lower heat, and simmer 30 to 35 minutes, until the squash is fork tender. Allow to cool slightly, then blend until smooth in a food processor or blender. Return mixture to the pot, and heat to medium low. Add peanut butter, brown sugar, pepper, cinnamon, and nutmeg. Stir until well blended. Garnish with fresh parsley. Serve warm.

Nutritional Analysis: 
200 calories
6 g fat
1 g saturated fat
5 mg cholesterol
600 mg sodium
36 g carbohydrate
4 g fiber
14 g sugar
10 g added sugar
4 g protein

Butternut and Acorn Squash Soup

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

November, 2019

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