Sweet Acorn Squash And Apple Soup

Total Time
Prep 15 mins
Cook 30 mins

Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.

Ingredients Nutrition


  1. Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
  2. Add the apple juice, chicken stock, apple and seasoning.
  3. Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
  4. Serve warm or cold with yogurt on side.
  5. Garnish with grated nutmeg.
Most Helpful

This is the first soup I've ever made "from scratch." The hubby loved it and insisted that I make more so there are leftovers next time.

maureenebrown November 14, 2010

This is a wonderful, creamy and tasty soup! I've made it twice now. First time according to recipe. Second time I made some changes. I roasted the acorn squash ahead of time and scooped it out of it's shell...it was too difficult for me to peel it raw. The roasting also brings out a sweeter flavor in the squash. I added another carrot, cut the apple juice down to 1C and added 1/2 cup more of chicken broth. The changes produced a slightly less sweet but, IMO, a deeper flavor to the soup overall.

Ladybug2804 January 01, 2008

Loved this soup! Just the right amount of sweetness and nice smooth texture. So glad I made this for my payback recipe in Recipe Dare! Thanks Rita! I used butternut squash with a dollop of sour cream.

Sharon123 October 14, 2003

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