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Acorn Squash and Apple Soup

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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 6
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Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples – a delightful meal.
Updated Oct 13, 2010
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you love squash, you'll love this hearty and tasty soup. Butternut or buttercup squash can be used instead of the acorn squash.


155 Calories, 7g Total Fat, 5g Protein, 20g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
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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