Roasted Acorn, Butternut, and Apple Soup

This fabulous soup for the fall season blends apples and caramelized onion with roasted butternut and acorn squash.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 279 Calories

Ingredients

• ½ cup butter, softened
• 1 cup water
• ½ cup honey
• ½ cup brown sugar
• 2 cups apple cider
• 1 large white onion, diced
• 8 cups vegetable stock
• 1 tablespoon olive oil, or to taste
• 1 tablespoon thyme
• 1 butternut squash, halved lengthwise and seeded
• 2 acorn squashes, halved and seeded
• 3 Granny Smith apples, peeled and cored

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.

Step 3

Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.

Step 4

When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.

Step 5

Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.

Step 6

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.