Best 3 Acorn Squash And Apple Soup Recipes
Acorn squash and apple soup is a delightful and flavorful dish perfect for the fall and winter seasons. This creamy and comforting soup is made with roasted acorn squash, sweet apples, savory onion, and aromatic spices. The combination of roasted squash and apples creates a naturally sweet and smoky flavor profile that is balanced by the addition of tangy apple cider vinegar. This soup is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal.
In this article, you will find two variations of this classic recipe: a stovetop version and a slow cooker version. The stovetop version is perfect for those who want a quick and easy weeknight meal, while the slow cooker version is ideal for those who want to set it and forget it. Both versions are equally delicious and sure to warm you up on a cold day. So gather your ingredients, put on your apron, and let's dive into the world of acorn squash and apple soup!
ACORN SQUASH AND APPLE SOUP
Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
- Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
- Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
- Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
Nutrition Facts : Calories 155, Carbohydrate 20 g, Cholesterol 15 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg
SWEET ACORN SQUASH AND APPLE SOUP
Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.
Provided by Rita1652
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
- Add the apple juice, chicken stock, apple and seasoning.
- Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
- Serve warm or cold with yogurt on side.
- Garnish with grated nutmeg.
ACORN SQUASH AND GRANNY SMITH APPLE SOUP
I got this recipe from about.com and it was written by Fiona Haynes. I'm adding this because this is a great recipe and tastes great, wonderful on a cool autumn night. "Acorn Squash has a slightly earthier taste than butternut squash, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread." -Fiona Haynes
Provided by melissa
Categories Apple
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it's tender. Carefully remove from microwave.
- Allow to cool, then halve the acorn squash lengthwise.
- Scoop out seeds and fibers.
- Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.
- Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.
- Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.
- Using a hand blender or a regular blender, puree the soup until smooth. Serves 4
- Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g.
Tips:
- Choose the right squash: Acorn squash is the best choice for this soup, as it has a sweet and nutty flavor that pairs well with the apples. Butternut squash or kabocha squash can also be used.
- Roast the squash and apples: Roasting the squash and apples brings out their natural sweetness and caramelizes them slightly. This adds a depth of flavor to the soup.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even apple cider.
- Don't overcook the soup: The soup is done when the squash and apples are tender but not mushy. Overcooking will make the soup bland and watery.
- Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or nutmeg.
Conclusion:
Acorn squash and apple soup is a delicious and easy-to-make soup that's perfect for a fall meal. It's also a great way to use up leftover squash and apples. With its sweet and savory flavor, this soup is sure to be a hit with everyone at your table.
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