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I recently teamed up with one of my good friends to co-style an elopement in the Big Horn Mountains in Wyoming and it was the most beautiful excuse to create this Acorn Squash Soup with Apples. We wanted to honor the season in every way for this occasion, which inspired me to gather ingredients to reflect that. This fall soup recipe is the perfect blend of sweet and savory with a slight touch of smokey flavors.

Acorn Squash Soup with Apples

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An easy, healthy fall soup recipe made with roasted acorn squash and apples. Seasoned with fresh thyme, sage and grated nutmeg this soup is light, but packed with the best autumn flavors. 

• Author: Kacey Perez
• Prep Time: 15
• Cook Time: 50
• Total Time: 65 minutes
• Yield: 8
• Category: Soup

Ingredients

Units USM

• 2 acorn squash
• 3 honeycrisp apples
• 1 Tbs bacon grease (substitute with regular butter or olive oil)
• 1+1/2 cup celery, chopped
• 1+1/2 cup onion, chopped
• Stalk of 1 leek, chopped
• 3 cloves garlic, finely chopped
• 1/2 tsp smoked paprika
• 1/2 tsp freshly grated nutmeg
• 1 tbs fresh thyme
• 5 fresh sage leaves
• 1 bay leaf
• 1 cup nut milk
• 4 cups vegetable broth
• salt and pepper to taste

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Instructions

1. Pre-heat the oven to 400 degrees.
2. Prick the acorn squash and the apples with a fork. Place on a rimmed baking sheet and roast for 30-35 minutes, or until the squash and the apples have softened. Set aside to cool.
3. Melt the bacon grease in a large pot over medium-high heat. Add the chopped celery, onion, leek, salt and pepper to the pot. Cook the vegetables for five minutes, or until softened.
4. Add the garlic to the pot and cook until just golden brown. Add the smoked paprika, nutmeg and thyme to the pot and cook for two minutes. Stirring frequently. 
5. Add the milk and vegetable broth to the pot and bring to a boil. 
6. Meanwhile, peel the roasted apples, slice, and add into the soup. Cut each squash in half, remove the seeds, and scrape the flesh out into the soup using a spoon. Give the soup a stir, reduce the heat and let simmer for 10 minutes.
7. Remove the soup from the heat. Remove the bay leaf and sage leaves from the mixture. Using an immersion blender, blend the soup until completely smooth. Serve immediately. Garnish with walnuts, fresh sage and thyme leaves, and freshly grated nutmeg. 

Notes

Make the soup ahead of time and re-heat when ready to serve. The soup will keep in the refrigerator for up to a week in a sealed container. 

Keywords: acorn squash, apple soup, roasted acorn squash, fall recipe, healthy soup recipe

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Easy Fall Soup Recipe

I love making soups. They’re comforting, easy and allow for so many flavor combinations. It’s a great way to be creative in the kitchen with a low risk of something going wrong. This is an easy fall soup recipe where all the ingredients can be added into one pot. While the apples and the acorn squash are roasting, fry the other vegetables in your soup pot in the bacon fat until the ingredients soften and become fragrant. Continue by adding the spices and the liquids and season with salt and pepper to taste. Once the acorn squash and apples finish roasting, add it into the pot and simmer. To finish, blend everything together until smooth and you have the a delicious apple squash soup recipe.

How to Roast Squash

You can roast squash whole, or in halves – for this apple squash soup you can do it either way. If you roast the acorn squash whole, prick it with a fork several times before putting it into the oven. If you opt to slice it in half, clean out the seeds and drizzle in a bit of olive oil before roasting. Once the squash is roasted and cooled, scoop out the flesh and add it right into the soup pot.

How to Roast Apples

Rinse the fruit, dab dry, and prick the apples with a fork. Place them onto a rimmed baking sheet and pop in the oven at 400 degrees and roast for 30-35 minutes, or until the apples are soft. Wait until they have cooled to easily peel the skins before slicing the fruit off the core and adding it to the soup.

Acorn Squash with Apples Soup – How This Recipe Was Created

With the elopement in mind, I wanted all the fall flavors – but did not want the dish to become heavy. The balance between comfort and light inspired the combination of acorn squash and apples. Acorn squash has a beautiful creamy, nutty flavor that is especially brought out after it is roasted. Pairing that flavor with a lighter, fruitier ingredient like an apple creates that balance and kept the soup color neutral – a goal of mine when it came to the overall look of the table. Thyme, sage and nutmeg complete this fall inspired dish.

Check out our Roasted Pumpkin Soup recipe for another fall recipe idea.