This is fabulous soup for the fall season.

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

Toasting the squash seeds gives you the perfect garnish for the soup.

Nutrition Facts

278.51 calories; 2.59 g protein; 50.72 g carbohydrates; 4.65 g dietary-fiber; 32.04 g sugars; 9.34 g fat; 5.06 g saturated-fat; 20.34 mg cholesterol; 10274.97 IU vitamin-a-iu; 2.12 mg niacin-equivalents; 0.28 mg vitamin-b6; 29.94 mg vitamin-c; 41.13 mcg folate; 101.8 mg calcium; 2.07 mg iron; 60.24 mg magnesium; 665.78 mg potassium; 375.56 mg sodium; 0.2 mg thiamin; 84.04 calories-from-fat; 68 percent-of-calories-from-carbs; 28 percent-of-calories-from-fat; 3 percent-of-calories-from-protein; 15 percent-of-calories-from-sat-fat


Reviews (6)

Read All Reviews

Most helpful positive review

MBRECH
01/13/2015
I have never eaten squash soup so I was skeptical when my friend suggested it. He is notorious for changing recipes but I made him promise to follow this exactly and if good we'd modify later. I'm not a picky eater but usually hesitant to try something new. Well I have found a new favorite soup - and this one is it! I absolutely adore it. It makes a large pot - and the cider is important!!! How can you give a recipe that you modified so seriously 3 stars??? Since the weather in SDak was below zero the last three weeks (!) I just kept it in the garage and had the amazing concoction whenever we chose to which was often. Made a second batch this past weekend and am freezing servings for later. I used my immersion blender and the flavor was awesome the first day and only improved after that as the flavors melded together. Thank you so much for making my first experience with squash soup so rewarding!! oh..and I'm keeping it handy for this summer too.. serving it cold was just as wonderful!
(3)

Most helpful critical review

Bobrice
01/03/2015
I skipped the apple cider and brown sugar. Instead a used a small pkg of Sweet N Low (1 tsp?) My husband will not eat squash but he did sample this soup. He said it was too rich and sweet to eat a bowl full but he liked it as a sauce on top of chicken. I like things sweeter than he does but I also like it best as a dipping sauce for meat and vegetables. To cut down on salt I made my own vegetable stock.
(1)
7 Ratings
  • 5 Rating Star 3
  • 3 Rating Star 2
  • 4 Rating Star 2
MBRECH
01/13/2015
I have never eaten squash soup so I was skeptical when my friend suggested it. He is notorious for changing recipes but I made him promise to follow this exactly and if good we'd modify later. I'm not a picky eater but usually hesitant to try something new. Well I have found a new favorite soup - and this one is it! I absolutely adore it. It makes a large pot - and the cider is important!!! How can you give a recipe that you modified so seriously 3 stars??? Since the weather in SDak was below zero the last three weeks (!) I just kept it in the garage and had the amazing concoction whenever we chose to which was often. Made a second batch this past weekend and am freezing servings for later. I used my immersion blender and the flavor was awesome the first day and only improved after that as the flavors melded together. Thank you so much for making my first experience with squash soup so rewarding!! oh..and I'm keeping it handy for this summer too.. serving it cold was just as wonderful!
(3)
Bobrice
01/03/2015
I skipped the apple cider and brown sugar. Instead a used a small pkg of Sweet N Low (1 tsp?) My husband will not eat squash but he did sample this soup. He said it was too rich and sweet to eat a bowl full but he liked it as a sauce on top of chicken. I like things sweeter than he does but I also like it best as a dipping sauce for meat and vegetables. To cut down on salt I made my own vegetable stock.
(1)
Chefcrismon
01/23/2016
My husband and I simply love butternut squash soup. I use most of this recipe but I added a sweet potato did not have an acorn squash handy so I omitted that.
Sheran Poe Taylor
12/20/2016
Yummy. I didn't purée the whole pot - Husband likes having some chunky in it. Wondered about squash soup with apples but it is really good!
Carol D.
09/14/2018
I don't add brown sugar. I think the apple sweetens it enough.
Callie
10/22/2016
The soup is very sweet but tastes delightful. I forgot to put the vegetable stock in so that may have affected the flavor.