Acorn Squash and Granny Smith Apple Soup
Indulge in the perfect balance of sweet and savory with this Acorn Squash and Granny Smith Apple Soup – an autumn-inspired recipe that’s as comforting as it is flavorful. Roasted acorn squash combines with tart Granny Smith apples, aromatic onions, and garlic to create a velvety smooth base, elevated with warm spices like cinnamon and nutmeg. A splash of heavy cream adds luxurious richness, while fresh thyme and a garnish of toasted pumpkin seeds lend a fragrant, nutty finish. Ready in under an hour, this versatile soup is ideal as a holiday starter or a cozy weeknight meal. Pair it with crusty bread for an irresistible fall feast!
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Recipe Information
Ingredients
- 2 medium-sized acorn squash
- 2 large Granny Smith apples
- 1 medium yellow onion
- 2 whole garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 0.25 cup toasted pumpkin seeds
- 2 tablespoons sour cream (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Slice the acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 25-30 minutes or until the flesh is tender and easily pierced with a fork.
While the squash roasts, peel and core the Granny Smith apples, then dice them into small cubes. Peel and dice the yellow onion.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the diced onion and garlic cloves until softened and fragrant, about 5 minutes.
Add the diced apples, cinnamon, nutmeg, salt, and black pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Once the acorn squash is done roasting, allow it to cool slightly, then scoop out the flesh and add it to the pot.
Pour the vegetable broth into the pot and stir to combine. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and fresh thyme leaves. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of sour cream (if using), and a sprinkle of fresh thyme leaves.
Serve warm and enjoy!
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 92.4 g | 330% | |
| Total Sugars | 20.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1002 mg | 77% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 9921 mg | 211% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
