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!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

Roast the squash in the oven for 25-30 minutes or until the flesh is tender and easily pierced with a fork.

Step 4

While the squash roasts, peel and core the Granny Smith apples, then dice them into small cubes. Peel and dice the yellow onion.

Step 5

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.

Step 6

Add the diced apples, cinnamon, nutmeg, salt, and black pepper to the pot. Cook for another 5 minutes, stirring occasionally.

Step 7

Once the acorn squash is done roasting, allow it to cool slightly, then scoop out the flesh and add it to the pot.

Step 8

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.

Step 9

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.

Step 10

Stir in the heavy cream and fresh thyme leaves. Adjust seasoning with additional salt and pepper if needed.

Step 11

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.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	3019.5 grams (3019.5g)

Amount per serving	% Daily Value*
Calories	2400

Total Fat 109.20g	140%
Saturated Fat 38.00g	190%
Polyunsaturated Fat 5.50g
Cholesterol 135mg	45%
Sodium 4733mg	206%
Total Carbohydrate 335.90g	122%
Dietary Fiber 92.40g	330%
Total Sugars 20.30g
Protein 52.60g	105%

Vitamin D 0IU	0%
Calcium 1002mg	77%
Iron 21mg	114%
Potassium 9921mg	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.

Source of Calories

Fat: 38.7%

Protein: 8.3%

Carbs: 53.0%