Roasted Acorn, Butternut, and Apple Soup Recipe

Name: Roasted Acorn, Butternut, and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup brown sugar; 1/2 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

Servings: persons

1/2 cup butter, softened
1/2 cup brown sugar
1/2 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

1
Preheat oven to 325 degrees F (165 degrees C).
2
Mix butter, brown sugar, and honey together in a bowl.
3
Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves.
4
Arrange squash halves in large baking dishes.
5
Roast squash in preheated oven for about 30 minutes.
6
Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
7
When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme.
8
Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
9
Scoop roasted squash into a large pot; add apples and caramelized onion.
10
Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
11
Pour soup into a blender no more than half full.
12
Cover and hold lid down; pulse a few times before leaving on to blend.
13
Puree in batches until smooth.
14
Reheat before serving, as needed.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup brown sugar, 1/2 cup honey, 1 butternut squash, halved lengthwise and seeded, and more.

Yes, Roasted Acorn, Butternut, and Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Acorn, Butternut, and Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions