Velvety Roasted Winter Squash and Apple Soup
Indulge in the comforting flavors of fall with this Velvety Roasted Winter Squash and Apple Soup. Roasting the acorn squash enhances its natural sweetness, which perfectly complements the tartness of Granny Smith apples and the aromatic spices. This creamy soup is not only a delight to your taste buds but also visually appealing with its vibrant orange hue. Perfect as an appetizer or a main course paired with crusty bread, this dish is a warm hug in a bowl. Enjoy it with a dollop of sour cream and a sprinkle of fresh chives for a touch of elegance!
8
Servings
140
Calories
12
Ingredients
Ingredients
acorn squash
2 (halved and seeded)
butter
2 tablespoons (melted)
onion
1 large (chopped)
Granny Smith apple
1 (peeled and diced)
chicken stock
4 1/2 cups (ready to use)
bay leaf
1 (whole)
ground nutmeg
1/4 teaspoon (ground)
whipping cream
1/2 cup (ready to use)
salt
to taste (to season)
pepper
to taste (to season)
sour cream
for garnish (to serve)
chopped fresh chives
for garnish (to serve)
Instructions
1
Preheat your oven to 425°F (220°C). Cut the acorn squash in half and scoop out the seeds.
2
Place the squash halves cut side down on a baking sheet. Roast in the preheated oven for about 45 minutes, or until the flesh is tender. Remove from the oven and allow to cool slightly before scooping out the flesh and setting it aside.
3
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 10 minutes, or until softened and translucent.
4
Add the roasted squash flesh, diced Granny Smith apple, chicken stock, bay leaf, and ground nutmeg to the pot. Bring the mixture to a boil.
5
Once boiling, reduce the heat and let it simmer for approximately 30 minutes, or until the apple is soft and the flavors have melded together.
6
Using an immersion blender or a food processor, puree the soup until smooth and creamy. If using a food processor, you may need to work in batches.
7
Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish each serving with a dollop of sour cream and a sprinkle of chopped fresh chives.
Nutrition Information
10.375g
Fat
9.625g
Carbs
0.125g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Velvety Roasted Winter Squash and Apple Soup.
How many acorn squashes are required?
You will need 2 acorn squashes, halved and seeded.
What is the recommended oven temperature for roasting the squash?
The oven should be preheated to 425°F (220°C).
How long does the acorn squash need to roast?
Roast the squash for about 45 minutes or until the flesh is tender.
How many servings does this recipe provide?
This recipe makes 8 servings.
What variety of apple should be used?
The recipe calls for 1 Granny Smith apple, peeled and diced.
How many calories are in a single serving?
There are 140 calories per serving.
What is the fat content per serving?
Each serving contains 10.375g of fat.
How much protein is in this soup?
The soup contains 0.125g of protein per serving.
What is the carbohydrate count per serving?
There are 9.625g of carbohydrates in each serving.
How much fiber does one serving provide?
Each serving provides 2g of fiber.
How should the onion be cooked?
Sauté 1 large chopped onion in melted butter for about 10 minutes until softened and translucent.
What type of stock is used for the base?
The recipe uses 4 1/2 cups of chicken stock.
What spices are included in the soup?
The soup is seasoned with 1 bay leaf and 1/4 teaspoon of ground nutmeg, plus salt and pepper to taste.
How is the soup pureed?
You can use an immersion blender or a food processor to puree the soup until smooth and creamy.
What are the recommended garnishes for this dish?
Garnish each bowl with a dollop of sour cream and a sprinkle of chopped fresh chives.
How long should the soup simmer?
The soup should simmer for approximately 30 minutes after reaching a boil.
How should the squash be prepared for the oven?
Cut the squash in half, scoop out the seeds, and place them cut side down on a baking sheet.
Is whipping cream used in this recipe?
Yes, the recipe includes 1/2 cup of whipping cream.
What should be done with the bay leaf after cooking?
Though not explicitly stated, the bay leaf should be removed before pureeing the soup.
Is this soup suitable for a vegetarian diet?
The recipe uses chicken stock; to make it vegetarian, you should substitute it with vegetable stock.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
What side dish is suggested to accompany the soup?
It is recommended to pair this soup with crusty bread.
What color is the finished soup?
The soup has a vibrant orange hue.
Can this soup be served as a main course?
Yes, it is suitable as either an appetizer or a main course.
Is there any sugar added to the recipe?
No, the recipe does not list any added sugar; the sweetness comes from the squash and apple.
What is the main flavor profile of this soup?
It features comforting fall flavors with a balance of sweet roasted squash and tart apples.
Is this recipe considered low protein?
Yes, with only 0.125g of protein per serving, it is tagged as low protein.
When should the salt and pepper be added?
Season the soup with salt and pepper to taste after it has been pureed.
What tags are associated with this recipe?
Tags include soup, vegan, vegetarian, fall recipes, healthy, low protein, comfort food, squash soup, apple soup, and creamy soup.