Best 7 Acorn Squash And Granny Smith Apple Soup Recipes

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Acorn squash and Granny Smith apple soup is a delicious and hearty fall soup that is perfect for a chilly day. This soup is made with roasted acorn squash, Granny Smith apples, onions, garlic, and vegetable broth. It is then seasoned with salt, pepper, and nutmeg. The soup is finished with a dollop of sour cream or yogurt.

This recipe also includes instructions for making two other variations of the soup: a vegan version and a spicy version. The vegan version of the soup omits the sour cream or yogurt, and the spicy version adds a pinch of cayenne pepper.

All three versions of this soup are easy to make and can be ready in under an hour. They are also all packed with flavor and nutrients, making them a healthy and satisfying meal.

Here is a list of the recipes included in the article:

* **Acorn Squash and Granny Smith Apple Soup**
* **Vegan Acorn Squash and Granny Smith Apple Soup**
* **Spicy Acorn Squash and Granny Smith Apple Soup**

Check out the recipes below so you can choose the best recipe for yourself!

ACORN SQUASH AND APPLE SOUP



Acorn Squash and Apple Soup image

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

1 medium acorn squash (1 1/2 to 2 pounds)
2 tablespoons butter or margarine
1 medium yellow onion, sliced
2 medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
1 teaspoon dried thyme leaves
1/4 teaspoon dried basil leaves
2 cans (14 ounces each) chicken broth (4 cups)
1/2 cup half-and-half
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white or black pepper

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

ROASTED ACORN, BUTTERNUT, AND APPLE SOUP



Roasted Acorn, Butternut, and Apple Soup image

This is fabulous soup for the fall season.

Provided by JONATHAND1018

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

½ cup butter, softened
½ cup brown sugar
½ cup honey
1 butternut squash, halved lengthwise and seeded
2 acorn squashes, halved and seeded
3 Granny Smith apples, peeled and cored
1 tablespoon olive oil, or to taste
1 large white onion, diced
1 tablespoon thyme
8 cups vegetable stock
2 cups apple cider
1 cup water

Steps:

  • 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.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 375.6 mg, Sugar 32 g

SQUASH AND APPLE SOUP



Squash And Apple Soup image

Provided by Food Network

Yield 10-12 servings

Number Of Ingredients 11

1 medium onion, chopped
1/4 cup STAR Extra Virgin Olive Oil
6 cups diced acorn or butternut squash, about 2 1/2 lb.
2 small Granny Smith apples, peeled, cored and diced
1 tsp. dried thyme leaves
1/8 tsp. ground red pepper, or more to taste
4 cups chicken broth
1 cup half and half
Salt and pepper
3/4 cup whipping cream, whipped
Sliced green onion

Steps:

  • In large pot, over medium-high heat, cook onion in olive oil until soft, about 3 minutes, stirring several times. Add squash, apples, thyme and red pepper. Cook, stirring frequently, until squash begins to turn golden around edges, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and simmer for 1 hour, stirring several times. Turn off heat, uncover and allow soup to cool about 15 minutes. Transfer about 1/3 of soup to blender and process until pureed. Repeat with remaining soup in two more batches. Return pureed mixture to pot and stir in half and half. Return to simmer. Season to taste with salt and pepper. Serve hot, garnished with whipped cream and a few green onion slices.;

SQUASH AND APPLE SOUP



Squash and Apple Soup image

This is just one butternut squash soup recipe that I have, but I LOVE this soup. It's different, and just really delicious.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

2 teaspoons butter
1 onion, chopped
1 pound butternut squash, peeled and chopped
2 apples, peeled and chopped
1 small potato, peeled and chopped
1 teaspoon grated fresh ginger root
1 pinch white pepper
4 cups water
¼ cup apple cider
1 teaspoon packed brown sugar
½ cup plain yogurt
1 tablespoon finely chopped toasted pecans

Steps:

  • In a large saucepan melt butter over medium heat; cook onion, stirring occasionally, for 4 minutes or until softened. Add squash, apples, potato, ginger and pepper; stir in water. Cover and bring to boil; reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender.
  • In food processor or blender, puree soup, in batches if necessary, until smooth. Return to saucepan. Stir in apple cider and brown sugar; heat to boiling. Garnish with dollop of yogurt and sprinkle with pecans.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 28.6 g, Cholesterol 4.8 mg, Fat 2.8 g, Fiber 5.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 31.8 mg, Sugar 11.5 g

5-INGREDIENT APPLE-BUTTERNUT SQUASH SOUP



5-Ingredient Apple-Butternut Squash Soup image

Although it has very few ingredients, this soup is intensely flavorful because the squash is browned before it's simmered. Simmering it in coconut milk instead of stock makes it extra rich and creamy. Don't skimp on the drizzle of olive oil at the end; it's there not only for presentation, but also to balance the flavor.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons olive oil, plus more for serving
One 2- to 3-pound butternut squash, peeled, seeded and cut into 1-inch chunks
Kosher salt
6 cups coconut milk
2 Granny Smith apples, peeled and chopped, plus apple slices, for serving

Steps:

  • Add 1 tablespoon of the olive oil to a Dutch oven or large pot and heat over medium-high heat. Add half the squash and 1 teaspoon salt. Cook, stirring occasionally, until the bottom of the pot and some of the squash pieces are browned, 4 to 5 minutes. Transfer the squash to a bowl. Add the remaining 1 tablespoon olive oil and uncooked squash to the pot with 1 teaspoon salt. Cook, stirring occasionally and deglazing the brown bits on the bottom of the pot with a splash of water and a wooden spoon if it looks like it's going to burn, about 4 minutes. Add the rest of the cooked squash back to the pot.
  • Add the coconut milk and apples to the pot and bring to a boil. Reduce to a simmer and cook until the squash is quite tender, 15 to 20 minutes. Puree with an immersion blender until smooth, or transfer the squash and apple chunks with a slotted spoon to a blender to puree, then return the blended mixture to the pot and stir to combine. Taste and adjust the seasoning as necessary.
  • Serve the soup topped with apple slices and big drizzles of olive oil.

ROASTED ACORN SQUASH SOUP WITH HORSERADISH AND APPLES



Roasted Acorn Squash Soup with Horseradish and Apples image

Pureed soups can be made with a variety of vegetables. This soup is also delicious when made with roasted beets or carrots in place of the squash.

Provided by Martha Stewart

Categories     Soup Recipes

Number Of Ingredients 10

3 acorn squash (about 3 pounds total)
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
1 1/2 cups apple cider
1 tablespoon freshly grated horseradish
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Granny Smith apples (about 1 pound)
Juice of 1 lemon
1/4 cup coarsely chopped fresh flat-leaf parsley leaves
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.
  • Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.
  • Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley.
  • Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2.
  • Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.

Nutrition Facts : Calories 117 g, Cholesterol 28 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 306 g

SQUASH AND APPLE SOUP



Squash and Apple Soup image

Yogurt provides a tangy contrast to the sweetness of the apples and the cider; squash puree gives the soup a creamy texture, without the fat of heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, finely chopped
3 medium Granny Smith apples (about 1 1/4 pounds), peeled and finely chopped
2 1/2 cups apple cider
1 teaspoon ground ginger
3 packages (12 ounces each) frozen squash puree
Coarse salt and ground pepper
1/4 cup plain low-fat yogurt

Steps:

  • In a large pot (6 to 8 quarts), heat oil over medium heat. Add onion; cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Stir in apples; cook, stirring occasionally, until softened, 3 to 5 minutes. Remove 1/2 cup apple mixture, and set aside for garnish.
  • Stir cider, ginger, and 2 1/2 cups water into apple mixture in pot; bring to a boil. Stir in squash puree; cook until thawed, 8 to 10 minutes. Reduce heat; simmer until mixture has thickened, 15 to 20 minutes. Season with salt and pepper.
  • Ladle soup into bowls. Garnish each serving with 1 tablespoon yogurt and 2 tablespoons of reserved apple mixture.

Nutrition Facts : Calories 331 g, Fat 4 g, Fiber 12 g, Protein 5 g

Tips:

  • Choose the right squash: Look for acorn squash that are heavy for their size, with deep green skin and no blemishes.
  • Use a sharp knife: A sharp knife will make it easier to cut the squash and apple.
  • Roast the squash and apple: Roasting the squash and apple will bring out their natural sweetness and flavor.
  • Use a good quality broth: The broth is the base of the soup, so use a broth that you enjoy the taste of.
  • Season to taste: Add salt, pepper, and other spices to taste, until the soup is flavorful.
  • Serve with your favorite toppings: Serve the soup with a dollop of sour cream, a sprinkle of chopped nuts, or a drizzle of olive oil.

Conclusion:

Acorn squash and Granny Smith apple soup is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting soup, give this recipe a try.

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