Ingredients

  • 3 medium sized acorn squash, peeled and cored
  • 2 medium yellow onions, diced
  • 2 garlic cloves, quartered
  • 2 Stemilt Honeycrisp apples, peeled and cored
  • 1/4 cup of extra virgin olive oil
  • 1 tsp of salt
  • 4 cups vegetable stock
  • A splash of cream for garnish
  • For a light kick, add 2 tsp pumpkin spice (optional)

Squash and apple soup is a staple dinner recipe for the falls season, and this rendition doesn't disappoint!

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  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    main

Squash and apple soup is a staple dinner recipe for the falls season, and this rendition doesn’t disappoint!

Instructions

  1. Pre-heat your oven to 400F, and then peel, seed and cut the squash, onions and apples into quarters.
  2. Place on a roasting pan, and then generously drizzle with a blend of the olive oil and pumpkin spice before roasting for 40 minutes, or until tender.
  3. Once roasted, allow it to cool for 10 minutes before adding to a food processor with the stock.
  4. Blitz the ingredients together until smooth.
  5. If the soup has cooled, return to a sauce pan and simmer on medium heat to warm, and whisk in the cream, then serve immediately garnished with warm buttery toast.

Nutritional Information

Per Serving

  • Calories: 207