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Roasted Acorn, Butternut, and Apple Soup
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Autumn-inspired soup features a delightful mix of apples, caramelized onions, and roasted butternut and acorn squash.
Ingredients:
  • 0.5 cup butter, softened
  • 0.5 cup brown sugar
  • 0.5 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
Instructions:
  • Preheat the oven to 325°F (165°C) to create the perfect cooking environment.
  • Combine butter, brown sugar, and honey in a bowl. Fill each butternut squash and acorn squash half with a generous spoonful of the mixture. Place squash halves in large baking dishes.
  • Roast the squash in a preheated oven for 30 minutes. Add apples around the squash halves and bake for an additional 30 minutes, or until the flesh is easily scoopable with a spoon.
  • While the apples are baking, gently heat olive oil in a small skillet over medium-low heat. Add onion and thyme, and cook, stirring often, until beautifully caramelized, approximately 30 minutes.
  • Transfer the roasted squash into a large pot, then mix in the apples and caramelized onion. Pour in the vegetable stock, apple cider, and water. Bring to a boil and then remove from heat.
  • Blend the soup in batches no more than half full in the blender. Pulse a few times, then blend until smooth. Reheat before serving, if needed.

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