Roasted Acorn Squash & Apple Soup

As we approach cooler temperatures filled with fire pit evenings, football games, and preparation for seasonal meals, Acorn Squash Soup is a lovely compliment to grasp the most of your fall and winter seasons. It is a fine nutritional selection as this dish is loaded with fruits, vegetables, and spices good for your healthy appetite. The sweet yet nutty aroma of cinnamon and cloves draws friends and family to your cozy kitchen with enthusiasm.

Serves: 7

Soup

2 acorn squash
2 red apples
4 carrots
4 stalks of celery
1 small white onion
½ red pepper
32 ounces vegetable broth (or chicken broth)
You may use an additional 16 ounces of broth if you desire a thinner soup.

1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried ground mustard
½ teaspoon ground cloves
1/8 teaspoon cayenne pepper

¼ cup brown sugar
2 tablespoons pure maple syrup

Drizzle Garnish

4 ounces sour cream
½ cup honey
1 teaspoon ground cinnamon

soup Directions

Preheat oven to 425° F.
Half 2 medium acorn squash and remove seeds. Place on cookie sheet.
Cut carrots, celery, onions, and red peppers into cubes and place on second cookie sheet.
Core and slice apples and add to cookie sheet of vegetables.
Add ½ cup water on cookie sheet of fruit and vegetables.
In preheated oven, roast acorn squash, fruit, and vegetables for 45-50 minutes, stirring vegetables after 20 minutes.
After roasting, remove from oven and allow to cool to touch.
Scoop out the meat of the acorn squash and add to large bowl, add roasted apples and vegetables.
Stir all fruits and vegetables in bowl until blended.
Add mixture to food processor and add some of the vegetable broth (or chicken broth) and puree until smooth.
Pour puree into large stove top pot.
Add remaining vegetable broth (or chicken broth.)
Add cinnamon, salt, black pepper, dried ground mustard, ground cloves, and cayenne pepper. Stir until well blended.
Heat on medium to high heat for 5 minutes or until slight boil. Stir and reduce heat to low.
Add pure maple syrup and brown sugar and stir until well blended.
Heat for 10 minutes on low heat.
You may also add soup to crock pot on low until you are ready to serve.

You are now ready to serve in soup bowl and garnish.

Drizzle Garnish Directions

Combine sour cream, honey, and cinnamon and mix well. Add to a drizzle bottle and make designs on top of warm soup just before serving.

Enjoy!

Warm soup is an excellent choice as you await traveling guest, uncertain of their exact arrival. Accompany it with gourmet sandwiches or serve it as an introduction to a hearty meal. If you desire to be on the lighter side, compliment the flavor with finger foods such as crackers, fresh cut apple slices, walnut halves, and your favorite cheese.

The cheese we recommend as a great compliment is Murray’s Aged Manchego #5480 made of pasteurized sheep milk. This aged manchego is from the Southern Spanish Plains of Castilla Mancha. Flavors of an intense nuttiness and a long, fruity finish.

The walnut cutting boards pictured will soon be available on our upcoming online store.