This is a wonderful fall recipe. Goes great with some crusty bread and fresh apple cider. Takes some prep time, but it's worth it!




  • Cut each squash half into 3 wedges. Arrange in the bottom of a large stockpot with the skin side facing up. Pour 1 cup of the chicken broth over the squash. Bring the broth to a boil, reduce heat to medium-low, place a cover on the stockpot, and cook until the squash is tender, 20 to 30 minutes. Set the squash aside to cool and reserve the liquid. Reserve remaining chicken broth for later.

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  • Melt the butter in a large skillet over medium heat. Cook the onion in the melted butter until softened, about 5 minutes; add the apples and continue cooking and stirring until the apples are tender, 15 to 20 minutes.

  • Scoop the flesh of the cooled squash into the pitcher of a blender. Pour the reserved cooking liquid over the squash. Blend the squash until smooth. Add the onion and apple mixture and the remaining chicken broth; blend again until smooth.

  • Pour the blended soup back into the stockpot, and place over medium heat until warmed through.

Nutrition Facts

311.72 calories; 2.33 g protein; 26.57 g carbohydrates; 23.54 g fat; 63.47 mg cholesterol; 642.71 mg sodium.Full Nutrition

Reviews (23)

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Most helpful positive review

Fabulous. It didn't need anything else. My first time cooking with an acorn squash and I just loved the simplicity and deliciousness of this recipe.

Most helpful critical review

Good soup. Not the flavor I was looking for. Not sure if it was onion or apple that was the culprit. Added about 1/4c brown sugar.
31 Ratings
  • 4 Rating Star 14
  • 5 Rating Star 14
  • 3 Rating Star 3
This recipe is VERY good. I gave it 4 stars just because you need to add a little salt and pepper. Very very good. nice and creamy and you can really taste the apple. YUMMY!!
Absolutely amazing...definitely a keeper...too added salt and pepper. Served with a dolop of sour cream for presentation.
Fabulous. It didn't need anything else. My first time cooking with an acorn squash and I just loved the simplicity and deliciousness of this recipe.
I made this for a soup-potluck with a triple recipe. NOTE: you do NOT need 3 sticks of butter to saute the onions and apples. I used 2 sticks which was more than I needed for them to soften but added a lovely butter taste to the soup. At the end I added salt pepper and cinnamon. The soup went over well but there was some left over. When I heated a cup later I topped it with crushed walnuts. That was a nice addition. I would definitely make this again.
Very very tasty. I made this vegetarian by subbing water for the broth with no noticeable change in flavor. It could be made vegan by subbing oil for the butter. I changed the prep slightly by poking 2 holes in the squash- to let air escape- and then microwaving it for 4 minutes. This made is easier to peel and cut and clean out. I then proceeded as directed. Hubs likes squash slightly sweeter so he added 1 teaspoon of honey to his serving. This is a keeper.
Excellent. I did add salt pepper and a pinch of cinnamon and with that addition it's delicious! It seems so simple but the flavors blend well. Definitely a keeper.
I'll start by saying that I don't love squash but I keep reading how good the orange veggies are for you so I decided to try it as a soup. I really enjoyed it. The apples lowered the squashiness and gave it just the right added taste. I appreciate having a soup recipe that doesn't rely on cream for its thickness and delicousness.
I made the vegan version (water for broth and olive oil sub for butter) and was wanting a bit more kick. Flavors were great but a little too subtle for me. I added 1/2 tsp minced ginger 1/2 tsp cinnamon and salt/pepper to taste and it really elevated the flavor. Great simple recipe for fall.
Delicious! I threw some carrots in there as well. I added some ginger cinnamon ground black pepper some minced garlic & some sea salt.