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Acorn Squash And Apple Soup Recipe

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Roasted Acorn Squash Apple Soup Recipe Acorn squash, Apple soup, Food recipes
Roasted Acorn Squash Apple Soup Recipe Acorn squash, Apple soup, Food recipes from www.pinterest.com

Description

This delicious and easy-to-make soup combines the flavors of acorn squash and apple to create a warm and comforting dish perfect for a cozy night in. The sweetness of the apple complements the earthy flavor of the squash, making it the perfect combination for a fall-inspired soup. This recipe is vegetarian, gluten-free, and dairy-free, making it an excellent option for those with dietary restrictions.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 2 medium apples, peeled and chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 2 tbsp olive oil
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender

Method

  1. Preheat your oven to 400°F. Place the halved acorn squash on a baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and pepper, and roast in the oven for 30-35 minutes, or until the squash is tender.
  2. While the squash is roasting, heat the remaining 1 tbsp of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic to the pot and sauté for an additional minute.
  4. Once the squash is roasted, remove it from the oven and let it cool for a few minutes. Scoop out the flesh and add it to the pot with the onions and garlic.
  5. Add the chopped apples, vegetable broth, ground cinnamon, ground nutmeg, ground ginger, and cayenne pepper to the pot. Stir to combine.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the apples are tender.
  7. Using an immersion blender or regular blender, blend the soup until smooth.
  8. Season with salt and pepper to taste.
  9. Enjoy hot with a side of crusty bread or crackers.

Notes

  • If you don't have an immersion blender, you can use a regular blender to blend the soup in batches. Just be sure to let the soup cool slightly before blending, and be careful when blending hot liquids.
  • You can adjust the spices to your taste. If you prefer a spicier soup, add more cayenne pepper. If you prefer a milder soup, reduce the amount of spices.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 120
  • Total fat: 4g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 4g
  • Total Sugars: 8g
  • Protein: 2g

Recipe FAQ

Can I use a different type of squash?

Yes, you can use a different type of squash if you can't find acorn squash. Butternut squash or pumpkin would work well in this recipe.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and reheat it when you're ready to serve. It will keep in the refrigerator for up to 3 days.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just be sure to let it cool completely before freezing, and thaw it in the refrigerator overnight before reheating.

Recipe Tips

  • If you're short on time, you can roast the acorn squash ahead of time and store it in the refrigerator until you're ready to make the soup.
  • For a creamier soup, you can add a splash of coconut milk or heavy cream before blending.
  • You can garnish the soup with a dollop of sour cream or plain Greek yogurt, chopped nuts, or fresh herbs like parsley or thyme.

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