Roasted Acorn, Butternut, and Apple Soup

Roasted Acorn, Butternut, and Apple Soup

2
JONATHAND1018 0

"This is fabulous soup for the fall season."

Ingredients 1 h 30 m {{adjustedServings}} servings 279 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
  3. Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
  4. When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
  5. Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
  6. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.
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Footnotes

  • Cook's Note:
  • Toasting the squash seeds gives you the perfect garnish for the soup.
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Reviews 2

  1. 2 Ratings

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MBRECH
1/13/2015

I have never eaten squash soup, so I was skeptical when my friend suggested it. He is notorious for changing recipes, but I made him promise to follow this exactly and if good, we'd modify later. I'm not a picky eater, but usually hesitant to try something new. Well, I have found a new favorite soup - and this one is it! I absolutely adore it. It makes a large pot - and the cider is important!!! How can you give a recipe that you modified so seriously 3 stars??? Since the weather in SDak was below zero the last three weeks (!), I just kept it in the garage and had the amazing concoction whenever we chose to, which was often. Made a second batch this past weekend and am freezing servings for later. I used my immersion blender and the flavor was awesome the first day and only improved after that as the flavors melded together. Thank you so much for making my first experience with squash soup so rewarding!! oh . .and I'm keeping it handy for this summer too . . serving it cold was just as wonderful!

Bobrice
1/3/2015

I skipped the apple cider and brown sugar. Instead a used a small pkg of Sweet N Low (1 tsp?) My husband will not eat squash but he did sample this soup. He said it was too rich and sweet to eat a bowl full but he liked it as a sauce on top of chicken. I like things sweeter than he does but I also like it best as a dipping sauce for meat and vegetables. To cut down on salt I made my own vegetable stock.