Sweet Acorn Squash And Apple Soup

Submitted by Rita1652

"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."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 small onion, diced
• 1 acorn squash, peel seeded
• 1 carrot, peeled and sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1⁄2 cups apple juice
• 2 cups vegetarian broth or 2 cups chicken broth
• 1 apple, peeled cored,and chopped
• 1⁄2 cup heavy cream
• salt
• white pepper
• 1⁄2 teaspoon cinnamon
• 1 pinch of fresh grated nutmeg
• 1 teaspoon brown sugar or 1 teaspoon maple syrup
• yogurt or sour cream (to garnish)
• grated nutmeg (to garnish)

directions

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.

Reviews

[maureenebrown]

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.

 

[Ladybug2804]

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.

 

[Sharon123]

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.

 

[UmmBinat]

Amazing the second day! Cutting the acorn squash was very hard but worth it for the day after flavour. I just used water for the liquid BTW, a local organic acorn squash from our weekly CSA basket, local organic baby carrots,I used only avocado oil in place of butter and olive oil to suit our diet and be healthier (olive oil shouldn't be heated), I used a local organic mackintosh apple, local organic onion, fine grey sea salt, to taste, organic sugar but would like to try with maple syrup Another day! I used lebneh (Middle Eastern cheese, like thick yogurt) mixed with water in replacement of the cream (do not keep milk on hand). Served both warm garnished with Organic crushed allspice in place of nutmeg to avoid intoxicants. I also tried it slighty warm to cool and to me it was even more delicious that way! I will make this again a day in advance the same way except maybe cook the squash first and serve cool with yogurt and allspice garnished.

 

[Spencer #2]

Excellent fall soup. I served it hot with a dollop of sour cream for a Harvest dinner. The apple really adds something special to the flavor. This goes into the "Definitely make again" category.