How to Make Roasted Acorn, Butternut, and Apple Soup - A Step-by-Step Guide

Roasted Acorn, Butternut, and Apple Soup is a delicious and comforting dish perfect for cooler fall and winter days. This hearty and flavorful soup combines the natural sweetness of acorn and butternut squash with the tartness of apples, creating a delightful combination of flavors. The addition of warming spices and a hint of maple syrup brings out the best in the ingredients and adds complexity to the dish.

This soup is also incredibly easy to make, and the roasting of the vegetable...

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Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup honey
  • 1 butternut squash, halved lengthwise and seeded
  • 2 acorn squashes, halved and seeded
  • 3 Granny Smith apples, peeled and cored
  • 1 tablespoon olive oil, or to taste
  • 1 large white onion, diced
  • 1 tablespoon thyme
  • 8 cups vegetable stock
  • 2 cups apple cider
  • 1 cup water

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 325 degrees F (165 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    279 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 20mg
    • Sodium: 376mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 5g
    • Total Sugars: 32g
    • Protein: 3g
    • Vitamin C: 30mg
    • Calcium: 102mg
    • Iron: 2mg
    • Potassium: 666mg