Roasted Acorn Squash and Apple Soup

Servings: 6 to 8

Who knew that such a short list of ingredients could produce such a flavorful soup? This roasted acorn squash and apple soup is the perfect blend of tender squash and sweet apple with a hint of garlic.


  • 2 ½ pounds chopped acorn squash
  • 3 medium ripe apples, peeled, cored and chopped
  • 1 small yellow onion, chopped
  • 2 teaspoons minced garlic
  • Salt and pepper to taste
  • 5 cups vegetable broth, divided
  • Toasted seeds (optional)
  • Sliced scallions (optional)



  1. Preheat the oven to 400°F.
  2. Combine the squash, apples, onions, and garlic in a large mixing bowl.
  3. Toss with the olive oil and a pinch of salt and pepper.
  4. Spread the mixture on a large, rimmed baking sheet then roast for 25 minutes.
  5. Turn the apple and vegetable mixture then roast for another 20 to 25 minutes until tender.
  6. Spoon half of the roasted mixture into a food process and blend with 2 ½ cups of vegetable broth.
  7. Pour the mixture into a stockpot and blend the rest of the mixture with the remaining sauce.
  8. Add the rest of the pureed mixture to the stockpot and season with salt and pepper to taste.
  9. Bring the mixture to a simmer and cook until heated through.
  10. Spoon the soup into bowls and garnish with toasted seeds or fresh chopped scallions to serve.


Nutritional Information:

140 calories per serving, 30g carbs, 5g protein, 4.5g fiber.

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