This roasted apple and acorn squash soup is so easy to make, smooth and comforting. A little sweetness as well as savory, it’s a perfect bowl of fall goodness.
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I have always liked the colors of autumn but I don’t think I ever appreciated it as much as a season when I lived in the UK as I do here. A lot of that is the weather – while in both places the weather becomes cooler, in the UK there tends to be a lot more rain and greyness.
Having cool but bright sunny days makes such a difference. I do love so many of the flavors of this time of year too and having more warming foods. Things like soup are something we can all get excited about and this roasted apple and acorn squash soup was one we all enjoyed.
So easy to make, it’s a true taste of fall.
All things apple
I love the fact that we can go apple picking here and it’s something that has become an annual tradition. Not that the UK doesn’t have apples, of course, they are just not where I was brought up and I wasn’t aware of being able to go picking where I lived later. Here, though, and particularly with kids, it’s definitely one of the things to do this time of year.
We all enjoy apples in many forms (hence my son asking for an apple cake for his birthday). Whether it’s maple apple donuts, apple and bacon cornmeal scones, apple panna cotta or just as they are, we’ll eat them.
So when I was asked if I’d like to participate in an apple-themed blogging event, I was hardly going to say no. I did, however, decide to go down more of a savory line for a change.
When I was a child, I remember making soup with my mum in a big old pot. We would start by sweating the vegetables, then add the liquid and possibly some form of grain. Then cover and let it cook until the vegetables were tender. The soup may be blended, or other times not, but basically it was always much the same process.
Having become much more in to roasted vegetables as I have become older, I have also started making more soups by roasting the vegetables first as well. Roasting really brings out the flavor plus I love that it’s very hands off. You don’t have to worry about things sticking to the bottom of the pan as much or it possibly boiling over.
How to make roasted apple and acorn squash soup
This soup is incredibly easy and if you use a vegetable stock, it’s vegan too. All you do is:
- Roast the apple and acorn squash along with a bit of onion and garlic;
- Once they’re cooked, blend them all up along with some stock. (I’d recommend using an immersion/stick blender like this one – disclosure: affiliate link)
- That’s it!
The hardest part is peeling the squash, but even that’s not really that tricky. Especially if you use the technique I mention in my acorn squash wild rice salad recipe to cut down the ribs.
This soup has a lovely sweet-savory mix of flavor going on, as you might expect from the ingredients. True, you do definitely have to like the taste of apple and acorn squash as there’s no hiding from them.
However if you do, this apple and acorn squash soup is perfect. A delicious, comforting, warming bowl of goodness with no effort. What better way to settle in to the season.
Looking for more fall flavored soups? Try these!
- Root vegetable and lentil soup
- Delicata squash soup with curried lentils and chickpeas
- West African peanut soup
- Pumpkin broccoli soup with cheddar
- Plus see the fall recipes archives for more seasonal ideas.
If you want to try other ways with acorn squash, make sure to see the collection of acorn squash recipes I put together too.
Remember to pin this for later!
Roasted apple and acorn squash soup
- 20 oz acorn squash 565g, peeled and deseeded weight, 1 medium squash
- 1 apple
- 1 onion small
- 1 clove garlic large
- 2 cups light stock 480ml, eg vegetable, chicken, as suits
- Preheat oven to 400F/200C.
- Peel both the squash and apple and remove seeds/core. Dice both into medium-sized chunks. Peel the onion and cut into large chunks.
- Place the squash, apple and onion chunks in a roasting dish or on a baking sheet along with the garlic, unpeeled, and drizzle over a little olive oil. Toss so everything is lightly covered.
- Roast for approx 30-40mins until the quash is tender and the apple and onion are just starting to brown. Remove the garlic form the skin and place everything in a blender along with the stock. Blend until smooth and either serve or freeze until needed.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Get more ideas for apples – today for #Appleweek we’re sharing drinks and appetizers:
Apple Cider Margaritas by A Palatable Pastime
Apple Cheddar Pinwheels by Cooking With Carlee
Apple Pie Martini by Amy’s Cooking Adventures
Apple Pie Smoothie by Feeding Big
Caramel Apple Float by Jolene’s Recipe Journal
Caramel Apple Martini by A Day in the Life on the Farm
Caramel Appletini by The Speckled Palate
Hot and Boozy Caramel Apple Cider by Love My Messy Messy Mess
Hot Fireball Apple Cider by Grumpy’s Honeybunch
Mulled Apple Shrub Mule by A Kitchen Hoor’s Adventures
Pumpkin Spice Crockpot Apple Sauce by I Say Nomato
Red Hot Apple Cider by New South Charm
Slow Cooker Caramel Apple Cider by Hezzi-D’s Books and Cooks