Roasted Acorn Squash & Apple Soup

I have never tried acorn squash before but when I picked one up from the store, I knew I wanted to make soup with it!  Let me tell you… this is my new favorite go-to fall soup!  It was savory, sweet and DE.LISC.IOUS.  My husband downed a bowl in no time and barely took a breath while eating he loved it so much!  Not to mention it was SUPER easy to make and easy clean up!

This recipe is dairy-free (if wanted), Paleo, gluten-free, etc.  Light yourself a fall candle and enjoy this soup!

Roasted Acorn Squash & Apple Soup

Ingredients –

  • 1 medium sized acorn squash
  • 1 large or 2 small apples (I used organic Gala)
  • 1 medium red onion
  • 1 large garlic clove
  • 1/3 cup almond creamer or coconut milk (can add regular cream or whole milk)
  • 2 cups of vegetable or chicken stock
  • 1 Tbsp dried rosemary
  • 2 Tbsp olive oil
  • Salt & Pepper

Directions –

  1. Preheat oven to 400 degrees F.
  2. Cut the ends off the acorn squash and scoop out all the seeds with a spoon.  Peel skin off remainder of squash then cut into medium sized chunks.
  3. Core and peel apple(s) and cut into medium sized chunks
  4. Peel and cut red onion into medium sized chunks, no need to separate into individual slices
  5. Add onion, squash and apple to a baking sheet along with one large garlic clove (leave unwrapped so it will roast properly) and drizzle olive oil over all ingredients and mix to combine.
  6. Bake 30-40 minutes or until acorn squash and apples get a slight brown glaze on top.  Pierce squash with a fork to determine if done.
  7. Unwrap the garlic and add stock, onions, squash, apple and garlic to blender and blend until smooth and creamy.  Add in almond creamer or coconut milk for a little more savory and smooth taste.
  8. Add in dried rosemary or other herbs of your choice
  9. Serve immediately or freeze for later!


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