Acorn Squash Apple Soup

Do you ever have days where you feel your phone vibrating in your pocket… but it’s totally not?  Days where you swear it’s Friday, but it’s actually Tuesday.  Or Wednesday.  I forget.  Days where your keys are definitely not where you left them, your schedule is jam-packed with a million little things, you have to make it to the airport by 5 pm in rush-hour traffic, and all you want to do is crawl. back. in. bed.

Did you know that acorn squash apple soup fixes these things?

Yep, it totally does.  This soup makes your phone behave, your brain get back on track, does your laundry, feeds your cat, and it even takes out the compost.

Okay, maybe not.  But it does ease a growling stomach. Some days that’s enough for me to be thankful for.

This soup makes me wish it was fall every day of the year.  I love eating this with crusty rosemary bread white watching the leaves scatter outside the window.  It’s a little bowl of bliss in this sometimes crazy, chaotic life that I happen to love.

Acorn Squash Apple Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4 - 6
Ingredients
  • 1 acorn squash
  • 2 Tablespoons olive oil, divided
  • 1 medium onion, diced
  • 1 large apple, diced
  • 2 teaspoons chopped fresh ginger
  • 4 cloves garlic, chopped
  • 2 cups cooked garbanzo beans
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 4 cups vegetable broth
  • 2 cups apple juice
  • Freshly-ground salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees.  Cut squash in half, rub with a little oil, and place on sheet pan cut side down.  Roast for 30 minutes, or until insides are tender.
  2. Remove from oven and allow to cool.  Scoop out insides of squash and set aside.
  3. Add oil to a pot over medium heat.  Sauté the onion and apple for about 5 minutes.  Add ginger and garlic and sauté for an additional minute.  Add garbanzo beans, squash, thyme, and sage.  Cover with vegetable broth and apple juice and bring to a boil.  Once boiling, reduce heat, cover, and cook until vegetables are soft, about 15 - 20 minutes.
  4. Next, blend the soup by using an immersion blender or transferring it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off.  I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in hand).  Serve hot, with salt and pepper to taste.

 

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Comments

  1. says

    What lovely pictures! All food pictures should have leaves scattered around in the background from now on.

    Apples in soup is one of those things I’ve always felt very apprehensive about trying… it just sounds cloying to me. But this sounds so simple and good and delicious (especially paired with rosemary bread) that I might have to give it a shot.

  2. says

    I bookmarked this when you first posted it, and I’ve finally gotten around to making it since I had oral surgery and had to have blended soups for a week. It is delicious! Thanks so much for sharing it!

  3. says

    I made this last night. I made the apple juice by blending a cored apple with filtered water in my Blend-tec – peel and all! Loved the increased amount of fiber! Also, I kept the seeds from the acorn squash and roasted them with a bit of cajun seasoning. YUM!

    • says

      That’s my favorite way to make apple juice! It’s so much easier than cleaning out a juicer too! So glad you enjoyed the soup! And your seeds sound delish!

  4. Anonymous says

    I enjoyed it. Very good and light. My hubby didn’t care for it. I would only make for a crowd you know is open to something different.

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