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In the kitchen, Recipe of the Month

Recipe of the Month: Sweet Acorn Squash And Apple Soup

We most recently made this with 5th graders during an outdoor education retreat.

DSC06388It’s a simple, tasty autumn recipe, made even better if you can get your hands on locally-grown squash (like the ones pictured here, harvested that day from the farm) and apples! DSC06380 Sweet Acorn Squash And Apple Soup (Makes 6 servings)


  • 1 onion, diced
  • 1-2 cloves garlic
  • 1 acorn squash
  • 1 carrot, peeled and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 cups apple juice
  • 2 cups chicken or vegetable broth
  • 1 apple, peeled cored, and chopped
  • 1/2 cup heavy cream
  • salt
  • white pepper
  • 1/2 teaspoon cinnamon
  • 1 pinch of fresh grated nutmeg
  • 1 teaspoon maple syrup
  • nutmeg, grated
  • Sour cream (Optional)


  1. Preheat oven to 350.
  2. Roast squash: Cut acorn squash in half and scoop out seeds. Place two halves, cut side up, on a baking sheet. Brush with oil and sprinkle with salt and pepper. Place a tablespoon each of onion in the hollow of one half and garlic in the other. Roast until soft (40-50 minutes). Scoop out the roasted garlic and set aside. Let squash cool before you scoop out the roasted onions and squash.
  3. Saute the onion, carrot, and squash in the butter and oil for 2 minutes.
  4. Add the roasted garlic, apple juice, chicken or vegetable stock, apple, squash and seasonings. Cook until vegetable are tender.
  5. Add heavy cream, and stir until mixture is warm, then puree in a blender or with immersion blender.
  6. Garnish with grated nutmeg, and serve warm or cold with sour cream or yogurt on side.

To make this recipe vegan, simply eliminate the butter and heavy cream.


About Ashley

Marketing Manager / Dishwasher at Camp Stevens. CT '99!


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