Roasted Acorn Squash and Apple Soup

During autumn and winter, I will average one cup of butternut squash or pumpkin soup a week. I really am a fanatic for lightly sweet soup with a bit of spice. After I figured that the acorn squash from Riverland Farm would be used for a soup, I needed to find out if I wanted a more creamy and rich or more light vegetable focused soup. I erred on the side of creamy and next time I will use half the amount of cream. (I adjusted the cream amount below).

Adapted from Food.com
  • 1 acorn squash, peel seeded
  • 1 small onion peeled, diced
  • 1 carrot, peeled and sliced
  • 1 tablespoon of butter
  • 2 cups vegetarian broth or 2 cups chicken broth
  • 1 apple, peeled cored,and chopped
  • 1/4 cup heavy cream (I used 1/2 which was way too much)
  • salt
  • white pepper
  • 1/2 teaspoon cinnamon
  • 1 pinch of fresh grated nutmeg
  • 1 teaspoon brown sugar or 1 teaspoon maple syrup
  • grated nutmeg
Place seeded, quartered acorn squash in 400 degree oven for 30 minutes or until tender. In the meanwhile, saute the onion, carrot, and squash in the butter and oil for 2 minutes. Add the stock, apple and seasoning. Cook until vegetable are tender, add heavy cream, warm, then puree in blender.
Acorn squash
Some ingredients including broth, cream, nutmeg, cinnamon and butter.
Sliced acorn squashChopped carrot, onion and apple
Pureed vegetables with a splash of cream
Pureed acorn squash and apple soup

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