Roasted Acorn Squash and Apple Soup
This is an incredibly easy and delicious soup. Roasting the seeds and adding as a garnish is optional, but adds a ton of flavor and crunch.
Turn your oven to 375. Cut the squash in half, exposing the seeds and scoop them. Core and chop your apple(s). Fill the cavity of the squash halves with the apple chunks, and nestle a 1-2 cloves of garlic in the middle. Drizzle each squash half with a tbsp or so of maple syrup, and crack on a little salt and pepper. Wrap each squash half tightly in aluminum foil, and set into an oven safe roasting dish, cut side up. Roast until soft, about 1 to 1.5 hours depending on the size of your squash.
Meanwhile, wash and dry your squash seeds (they stick to the paper towel, a little annoyingly.) You don't have to remove all the flesh, just as much as you can. Set onto a parchment paper lined baking sheet. Drizzle over a little oil, hot pepper sauce and honey, maybe a pinch of salt and pepper. Roast for 10 minutes, toss and shake, and another 5-10 minutes. Keep an eye on them so they don't burn.
Once the squash has cooled slightly, use a big spoon and scoop it all out into the bowl of a food processor or Vitamix. Process until smooth, and add in your stock to thin it out into a soup. Reheat on stovetop if needed.
Top with a splash of cream and some of the roasted squash seeds.
Ingredients
Directions
Turn your oven to 375. Cut the squash in half, exposing the seeds and scoop them. Core and chop your apple(s). Fill the cavity of the squash halves with the apple chunks, and nestle a 1-2 cloves of garlic in the middle. Drizzle each squash half with a tbsp or so of maple syrup, and crack on a little salt and pepper. Wrap each squash half tightly in aluminum foil, and set into an oven safe roasting dish, cut side up. Roast until soft, about 1 to 1.5 hours depending on the size of your squash.
Meanwhile, wash and dry your squash seeds (they stick to the paper towel, a little annoyingly.) You don't have to remove all the flesh, just as much as you can. Set onto a parchment paper lined baking sheet. Drizzle over a little oil, hot pepper sauce and honey, maybe a pinch of salt and pepper. Roast for 10 minutes, toss and shake, and another 5-10 minutes. Keep an eye on them so they don't burn.
Once the squash has cooled slightly, use a big spoon and scoop it all out into the bowl of a food processor or Vitamix. Process until smooth, and add in your stock to thin it out into a soup. Reheat on stovetop if needed.
Top with a splash of cream and some of the roasted squash seeds.
Wow! This was absolutely delicious! Don’t skip roasting the seeds, I made them really hot and didn’t add sugar. Added so much texture and heat, yum! Also topped with truffle salt and pepper