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Acorn Squash and Apple Soup
Acorn Squash and Apple Soup
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Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Try our delicious acorn squash and apple soup for a comforting and satisfying dinner option.
Ingredients:
  • 1 medium acorn squash (1 1/2 to 2 pounds)
  • 2 tablespoons butter or margarine
  • 1 medium yellow onion, sliced
  • 2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon dried basil leaves
  • 2 cans (14 ounces each) chicken broth (4 cups)
  • 1/2 cup half-and-half
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
Instructions:
  • Preheat oven to 350°F. Halve the squash and scoop out the seeds. Arrange squash halves cut side up in a 13 x 9 x 2 inch pan. Add water to the pan, filling it to 1/4 inch deep. Bake uncovered for roughly 40 minutes, or until the squash is easily pierced with a fork. Let it cool, then separate the pulp from the rind and set it aside.
  • In a heavy 3-quart saucepan, melt butter over medium heat. Sauté onion for 2-3 minutes until crisp-tender. Add apples, thyme, and basil, and stir for 2 minutes. Pour in the broth and bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
  • Transfer 1 cup of apples to a bowl and set aside. Blend one-third of the remaining apple and squash mixture in a food processor until smooth. Repeat with the rest of the mixture until the soup is fully pureed.
  • Add the blended mixture and 1 cup of reserved apples back into the saucepan. Stir in half-and-half, nutmeg, salt, and pepper. Heat the mixture until it is hot.

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