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Acorn Squash and Apple Soup

acorn squash and apple soup Side Dish
Acorn Squash and Apple Soup
  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 6

Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples – a delightful meal.

Updated October 13, 2010


  • 1
    medium acorn squash (1 1/2 to 2 pounds)
  • 2
    tablespoons butter or margarine
  • 1
    medium yellow onion, sliced
  • 2
    medium tart cooking apples (Granny Smith, Greening or Haralson), peeled and sliced
  • 1
    teaspoon dried thyme leaves
  • 1/4
    teaspoon dried basil leaves
  • 2
    cans (14 ounces each) chicken broth (4 cups)
  • 1/2
    cup half-and-half
  • 1
    teaspoon ground nutmeg
  • 1/2
    teaspoon salt
  • 1/4
    teaspoon white or black pepper


  • 1
    Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about 40 minutes or until tender. Cool; remove pulp from rind and set aside.
  • 2
    Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 30 minutes.
  • 3
    Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
  • 4
    Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.

  • If you love squash, you'll love this hearty and tasty soup. Butternut or buttercup squash can be used instead of the acorn squash.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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