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Roasted Acorn Squash and Apple Soup
Cozy, comforting Acorn Squash and Apple Soup! With hints of cinnamon and nutmeg, it's sure to warm your soul!
Servings: 4 -6 servings
Author: Cristina
  • 1 acorn squash , with the seeds scooped out
  • 1 tsp brown sugar
  • 1 tsp butter + 1 tsp butter
  • dash cinnamon
  • 2 apples , peeled, cored and cut into 8ths.
  • 2 cups chicken , turkey or vegetable broth
  • 1/4 cup heavy cream
  • 1 tsp nutmeg (or to taste)
  • dash cloves (or to taste)
  1. Heat the oven to 350°.
  2. Halve the acorn squash, and place 1/2 tsp butter and brown sugar in the hollow of each half, and a dash of cinnamon.
  3. Bake in the oven for 30-45 minutes, or until the flesh is easily speared with a fork.
  4. In a large pot on the stove, melt the remaining tsp of butter, and add the apple pieces. Cook them on medium temperature, until they are soft and easily speared with a fork, about 10 minutes.
  5. Add the broth to the soft apples.
  6. With a spoon, carefully scoop out the acorn squash into the pot. It's hot! Use an oven mitt to hold the squash if you have to. (It will look gross. Heads up.)
  7. Blend with either an immersion blender, or a stand blender with the plastic piece of the blender removed, and holding a cloth over the hole (if you leave the plastic centre in, pressure will build because of the hot soup and you'll end up with soup all over your kitchen!)
  8. Stir in the heavy cream, and add nutmeg and cloves.