Squash and apple soup is a staple dinner recipe for the fall season. This week, Coryanne from our Kitchen Council shares her special pumpkin spiced squash and apple soup on the blog. Honeycrisp apples are roasted with acorn squash in order to make a pot of this delicious soup to warm the entire family’s belly. Enjoy!

Nothing says autumn like a warm bowl of soup and every fall I go gaga for the heartiness of squash and how beautifully it pairs with fresh apples. I first tried a variation of this soup in North Africa and have since made it a staple in my kitchen every fall. What makes this soup different from all the other roasted squash soups you may have tried is that the Honeycrisp apples add this subtle sweetness that blends so well with the buttery and nutty flavors of the squash. And when you add a blend of pumpkin spice into the mix, it makes it the most irresistible fall soup ever. For a fabulous complement, serve alongside a few extra roasted Honeycrisp apples, they are utterly amazing when dipped into the soup.

For more squash soup recipes, see this blog post that combines pears with butternut squash, and this recipe on our website.

Roasted Honeycrisp Apple and Squash Soup

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!

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 3.67 out of 5)
Loading...
  • 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