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
- 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
- Preheat oven to 400 degrees F.
- 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.
- Core and peel apple(s) and cut into medium sized chunks
- Peel and cut red onion into medium sized chunks, no need to separate into individual slices
- 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.
- 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.
- 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.
- Add in dried rosemary or other herbs of your choice
- Serve immediately or freeze for later!