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.

No additional tips available.

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

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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.

Roasted Acorn, Butternut, and Apple Soup

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