We most recently made this with 5th graders during an outdoor education retreat.
It’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! 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
- white pepper
- 1/2 teaspoon cinnamon
- 1 pinch of fresh grated nutmeg
- 1 teaspoon maple syrup
- nutmeg, grated
- Sour cream (Optional)
- Preheat oven to 350.
- 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.
- Saute the onion, carrot, and squash in the butter and oil for 2 minutes.
- Add the roasted garlic, apple juice, chicken or vegetable stock, apple, squash and seasonings. Cook until vegetable are tender.
- Add heavy cream, and stir until mixture is warm, then puree in a blender or with immersion blender.
- 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.