Roasted Acorn, Butternut, and Apple Soup The Best Recipes

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Roasted Acorn, Butternut, and Apple Soup

"This is fabulous soup for the fall season."

Ingredients :

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup honey
• 1 butternut squash, halved lengthwise and seeded
• 2 acorn squashes, halved and seeded
• 3 Granny Smith apples, peeled and cored
• 1 tablespoon olive oil, or to taste
• 1 large white onion, diced
• 1 tablespoon thyme
• 8 cups vegetable stock
• 2 cups apple cider
• 1 cup water

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H30M

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
• Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
• When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
• Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.

Notes :

• Toasting the squash seeds gives you the perfect garnish for the soup.

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