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Acorn and Butternut Squash Soup | Can't Stay Out of the Kitchen | this delicious #soup is made with both #acornsquash & #butternutsquash. It also uses #apples & lots of fresh #veggies. Terrific comfort food for cool, fall nights. Plus, it's so easy since it's made in the #slowcooker. #Healthy #LowCalorie #vegan #glutenfree #cleaneating #crockpot

Acorn and Butternut Squash Soup

Teresa Ambra
This delectable soup is made with both acorn squash & butternut squash. It's chocked full of fresh veggies, apples and herbs making for a wonderful tasting soup. It's perfect comfort food for cool, fall nights. Plus, this soup is made in the crockpot so it's incredibly easy. Healthy, low calorie, gluten free, vegan and clean eating.
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Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Course Main Dish, Soups, Stews and Chowders
Cuisine American
Servings 8
Calories 146 kcal

Equipment

  • 1 large crockpot
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 large roasting pan to roast squashes
  • 1 vegetable peeler
  • 1 wooden spoon

Ingredients
  

  • 1 large butternut squash peeled
  • 1 large acorn squash seeded and cut in chunks
  • 2 ribs celery diced
  • 1 large leek green top removed, thoroughly washed, quartered and sliced
  • 1/3 cup celery leaves diced
  • 1 red pepper diced
  • 1 large onion diced
  • 3 cloves garlic sliced
  • 1 1/2 cups carrots peeled and sliced
  • 2 large gala apples diced
  • 32 oz. carton vegetable broth
  • 2 1/2 cups water or additional vegetable broth
  • 1 tsp. dried marjoram
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1 tbsp. dried parsley
  • 1 1/2 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1/2 tsp. dried thyme for garnish
  • 1/2 tsp. dried rosemary for garnish

Instructions
 

  • Place all ingredients in a crockpot and cook on high about 3-4 hours until done.
  • Check seasonings.
  • Add more thyme, rosemary, parsley and marjoram if needed.
  • Ladle soup into bowls and garnish with more thyme and rosemary. (Use fresh if you have it).

Notes

NOTE: I baked my squash about an hour at 350°. However, I recommend either putting it in the crockpot raw or only partially baking it about 30 minutes so it holds its shape and texture as it cooks in the crockpot.
 
NOTE: If you use raw squash you may need to increase the cooking time so the squash is fork tender.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 146kcalCarbohydrates: 36gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 414mgPotassium: 870mgFiber: 8gSugar: 12gVitamin A: 15096IUVitamin C: 56mgCalcium: 163mgIron: 4mg
Keyword apples, butternut squash, gluten free, main dish, soup, vegan
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