Cooking for a Cause: Acorn and Butternut Squash Soup

Servings: 8

Enjoy our Chef Paul Kapner’s Acorn and Butternut Squash Soup, which was featured in “Dishing Up® New Jersey,” John Holl’s latest cookbook!


  • 1/2 each diced acorn squash
  • 1/2 each diced butternut squash
  • 1 each diced fresh carrot
  • 1/2 each sweet potato
  • 1/2 each Spanish onions
  • 1/4 tsp ground cloves
  • Pinch ground cinnamon
  • Pinch ground allspice
  • 4 oz butter
  • 4 fl oz heavy cream
  • 1 fl oz maple syrup
  • 1 1/2 qt vegetable stock
  • 1/2 tbsp granulated garlic
  • Salt to taste
  • Ground white pepper to taste


  • Sautée all vegetables (acorn, butternut, onions, carrots) in butter until tender.
  • Add 1 quart stock and simmer until vegetables are soft.
  • Carefully purée vegetables in a blender or mix with a hand blender.
  • Place back in pot and add last quart of stock.
  • Bring to a simmer. Be careful; soup burns easily. It should have a thick consistency.
  • Add seasonings to taste.
  • Add maple syrup.
  • Mix 1 cup of water or stock with a 1/2 cup of potato flakes and mix together at a simmer.
  • Slowly stir in potato mix to thicken. Stir as you pour. You might not need it all.
  • Add cream just before serving.