Ingredients1 h 30 m servings 279 cals
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
Per Serving: 279 calories; 9.3 g fat; 50.7 g carbohydrates; 2.6 g protein; 20 mg cholesterol; 376 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 lat...
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 ...
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!
The soup is very sweet, but tastes delightful. I forgot to put the vegetable stock in so that may have affected the flavor.