Roasted Acorn, Butternut, and Apple Soup

Roasted Acorn, Butternut, and Apple Soup

JONATHAND1018

"This is fabulous soup for the fall season."
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Ingredients

1 h 30 m servings 279 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Footnotes

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

Reviews

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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 lat...

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 ...

My husband and I simply love butternut squash soup. I use most of this recipe but I added a sweet potato did not have an acorn squash handy so I omitted that.

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