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Roasted Acorn Squash and Apple Soup

 1 Acorn squash
 1-2 Apples, cored and roughly chopped (peeling optional)
 2-4 large cloves garlic
 a few tbsp Maple Syrup
 salt and pepper
 1-1.5 cups stock
 1/4 - 1/2 cup heavy cream or half n' half (optional)
For Hot and Sweet Roasted Squash Seeds
 Sriracha, Harissa or other hot pepper sauce

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.