Roasted Acorn Squash Soup with Apples
Roasted Acorn Squash Soup with Apples
This Roasted Acorn Squash Soup with Apples is a heartwarming and nourishing treat that brings together the rich flavors of roasted acorn squash and the sweetness of apples. The velvety texture of the soup is enhanced by the thyme and onion undertones, making it a perfect comfort food for chilly days. The dollop of sour cream and the touch of chives on top add a burst of freshness and color to the dish. Enjoy this soup as a starter or a cozy main course.
Ingredients
- 1 Acorn Squash, split and seeded
- 2 Apples, peeled, cored, and roughly chopped
- 2 tbsp Unsalted Butter
- 1 Yellow Onion, peeled and roughly chopped
- 4 cups hot Water or Chicken Stock
- 1 Thyme Sprig
- Sour Cream
- Chives, minced
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange the acorn squash halves on a baking sheet. Dot each half with unsalted butter. Lightly season with salt and freshly ground black pepper.
- Spread the roughly chopped yellow onion and peeled, cored, and chopped apples around the acorn squash halves on the baking sheet.
- Add 1 cup of hot water or chicken stock to the baking sheet to create steam during roasting.
- Roast the acorn squash, apples, and onions in the preheated oven for about 45 minutes, or until the squash is tender and easily pierced with a fork.
- Remove the baking sheet from the oven and let the roasted ingredients cool for about 30 minutes.
- Once the roasted acorn squash has cooled, carefully scoop out the flesh from the skin and place it in a blender.
- Add the roasted apples, onions, and the thyme sprig to the blender as well.
- Pour in the remaining 3 cups of hot water or chicken stock.
- Blend the mixture until smooth and creamy. Adjust the seasoning with salt and pepper to taste.
- Serve the roasted acorn squash soup in soup cups.
- Garnish each serving with a dollop of sour cream and a sprinkling of minced chives.
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