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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 |
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- 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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