Roasted Winter Squash and Apple Soup Recipe

Name: Roasted Winter Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 acorn squash, halved and seeded; 2 tablespoons butter; 1 large onion, chopped; 1 granny smith apple, peeled and diced; 4 ½ cups chicken stock; 1 bay leaf; ¼ teaspoon ground nutmeg; ½ cup whipping cream; salt and pepper; sour cream; chopped fresh chives

Servings: persons

2 acorn squash, halved and seeded
2 tablespoons butter
1 large onion, chopped
1 granny smith apple, peeled and diced
4 ½ cups chicken stock
1 bay leaf
¼ teaspoon ground nutmeg
½ cup whipping cream
salt and pepper
sour cream
chopped fresh chives

1
Bake squash at 425 for about 45 minutes.
2
Let cool and scoop out flesh.
3
In a large pot, melt butter.
4
Saute onion, 10 minutes.
5
Add squash, apple, stock, bay leaf and nutmeg; bring to a boil.
6
Reduce heat and simmer until apple is soft and flavors are blended, about 30 minutes.
7
Using and immersion blender or food process, puree until smooth.
8
Season with salt and pepper to taste.
9
Ladle into bowls and garnish with sour cream and chives.

664

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 11 ingredients. The key ingredients include: 2 acorn squash, halved and seeded, 2 tablespoons butter, 1 large onion, chopped, 1 granny smith apple, peeled and diced, and more.

Yes, Roasted Winter Squash 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 Winter Squash and Apple Soup

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