Caramelized and Creamy Organic Acorn & Butternut Squash Soup

I said earlier how much I love soup weather and I’m on a roll! My soup kick continues with this soulfully heartwarming squash medly. Y’all just wait … it’s gonna get all kinds of fancy made easy with this bowl of yummy. Infused with cinnamon, nutmeg, and ginger flavors, Pacific Foods‘ Organic Butternut Squash puree delivers a beautifully blended tasty soup base perfect by itself or with the following extras I put together.

Here’s what I used:
1 box Pacific Foods Organic Creamy Butternut Squash Soup
1 yellow onion (roughly chopped)
1 fennel bulb (roughly chopped)
1 acorn squash (sliced and quartered)
4 garlic bulbs (diced)
Coconut oil
– Side note: I use an organic spray to give the pan and veggies a few good smooches for the tossing (a little goes a long way). You could also use olive oil, but I’ve found the coconut flavor pairs perfectly with the aforementioned spices and flavors of this soup.
Salt & Pepper to taste
Ground cinnamon sprinkles to taste

Empty your soup box into a pot on low heat to begin waking up all those tasty flavors. While you’re chopping your onion, fennel, and garlic, toss your acorn squash in the microwave for 2-3 minutes to soften for easy slicing (makes life so much easier). Spray your pan of choice with some coconut oil and combine all your veggies for a quick caramelization.

You don’t want to burn the onion and garlic, but you want your acorn squash to be semi soft (a fork poke should help you determine if it’s ready), so you’ll need to actively stir and be mindful of the consistency. The acorn squash will soften later, as it cooks within the soup, once added. Here’s what it should look like …

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Add all of your veggies to your soup puree and bring to a medium simmer for a few minutes, stirring frequently. Then, set on low heat and allow the flavors to love on each other for a good 20-30 minutes, stirring here and there to be sure veggies don’t settle to the bottom and burn.

You can serve immediately or the next day. I personally think it’s better the next day. This soup is great for a starter dinner course, lunch, leftovers, or as a “mug snack” on chilly evenings. Once plated, salt, pepper, and cinnamon sprinkle to taste. Healthy, hearty, and delicious; super easy and super tasty. Hope you enjoy! It’s also Griff approved … and that’s saying a lot from a five year old!

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