This roasted acorn squash apple soup is fall in a bowl. It’s sweet, savory, creamy, and just the right kind of cozy. The roasted squash gets all caramelized in the oven, and the apples add a touch of tart sweetness that takes the flavor to the next level. Super simple, but it tastes like you spent all day on it.
Why I Love This Recipe
This one hits all the marks for me when I want something warm and comforting but not too heavy. It’s great for a cozy lunch or even as a starter for a dinner party. The apples bring a bright pop to the rich squash, and the texture is velvety smooth.
- Roasting deepens the flavor
- Apples balance the squash’s natural sweetness
- It’s freezer-friendly and reheats like a dream
- Smells incredible while it cooks
- Looks fancy, but it’s easy to make
Servings & Cook Time
Servings: 4
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
What You’ll Need
- 2 acorn squash, halved and seeds scooped
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium yellow onion, chopped
- 2 apples (like Honeycrisp or Granny Smith), cored and chopped
- 2 garlic cloves, minced
- 3 cups vegetable or chicken broth
- ¼ cup heavy cream (optional)
- Optional toppings: sliced apple, cream swirl, fresh thyme
Tools You’ll Need
- Sharp knife and cutting board
- Baking sheet
- Large pot
- Immersion blender (or regular blender)
- Measuring cups and spoons
- Spoon or ladle
Substitutions & Variations
- Swap acorn squash for butternut
- Use coconut milk instead of cream for dairy-free
- Add a pinch of cinnamon or nutmeg for warmth
- Stir in a spoonful of Greek yogurt before serving
Make Ahead Tips
- Roast the squash a day ahead and store it in the fridge
- Chop onions and apples ahead to save time
- Make the whole soup and reheat—it’s even better the next day
- Freezes well without the cream added
Step-by-Step Instructions
Step 1: Roast the Squash
Place 2 halved acorn squash, cut side up, on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Roast at 400°F for 40–45 minutes, until golden and fork-tender.
Step 2: Sauté Onion, Garlic & Apples
In a large pot, heat 1 tablespoon olive oil over medium heat. Add 1 chopped yellow onion and sauté for 5 minutes until soft. Add 2 minced garlic cloves and 2 chopped apples. Cook for 3–4 more minutes until the apples begin to soften.
Step 3: Scoop and Add Roasted Squash
Once the squash is cool enough to handle, scoop the flesh from both roasted acorn squash halves and add it to the pot with the onion, garlic, and apples.
Step 4: Add Broth and Simmer
Pour in 3 cups of vegetable or chicken broth. Stir and bring everything to a simmer. Let it cook for 10 minutes so the flavors blend together.
Step 5: Blend and Add Cream
Use an immersion blender to puree the soup until smooth. Stir in ¼ cup heavy cream if using. Taste and adjust salt and pepper.
Step 6: Serve
Ladle the soup into bowls. Garnish with a swirl of cream, thin apple slices, and fresh thyme if desired. Serve warm.
Leftovers & Storage Tips
- Store leftovers in a sealed container in the fridge for up to 4 days
- Reheat on the stove over medium heat, or in the microwave
- Freeze for up to 3 months—leave out the cream if you plan to freeze
Macros (Per Serving)
- Calories: 225
- Protein: 3g
- Carbs: 30g
- Fat: 11g
- Fiber: 5g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Roasting the squash brings out deep caramel notes and softens the flesh, making it perfect for blending. The apples add pectin, which naturally thickens the soup and gives it a silky feel. Sautéing onions first creates a rich, flavorful base. Blending it all with a bit of cream adds richness without making it heavy.
Common Mistakes
- Using raw squash: Roasting is key for flavor. Skipping it makes the soup flat.
- Too much apple: Just two is plenty—too many can overpower the squash.
- Over-thinning: Add broth gradually so the soup doesn’t get too runny.
What to Serve With
- A slice of warm sourdough or baguette
- Crispy grilled cheese sandwich
- Arugula or kale salad with lemon dressing
- Toasted pepitas or croutons on top
FAQ
Can I use another type of squash?
Yep! Butternut or kabocha squash works great.
What kind of apples are best?
Granny Smith or Honeycrisp. You want something tart and crisp.
Can I make it dairy-free?
For sure—swap cream with coconut milk or just leave it out.
Do I need to peel the apples?
Nope! The peel softens and blends in.
Can I freeze it?
Yes, it freezes well for up to 3 months.
Wrap Up
This roasted acorn squash apple soup is one of those recipes you’ll want to come back to again and again. It’s simple, cozy, and tastes like fall in a bowl. Give it a try and let me know how it went—drop a comment or ask any questions you’ve got. I’d love to hear from you!