Roasted apple and acorn squash soup
This comforting soup is easy to make and a tasty sweet-savory combination.
Servings: 3 -4
Calories: 148kcal
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Ingredients
- 20 oz acorn squash peeled and deseeded weight, 1 medium squash
- 1 apple
- 1 onion small
- 1 clove garlic large
- 2 cups light stock eg vegetable, chicken, as suits
Instructions
- 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. Season with a little salt and pepper (to taste). Toss so everything is lightly covered.
- Roast for approx 30-40mins until the squash is tender and the apple and onion are just starting to brown. Remove the garlic from the skin and place everything in a blender along with the stock.
- Blend until smooth and either serve or freeze until needed. If you feel the squash is too thick, then add a little more stock. If you like, drizzle a little cream or coconut milk on top for decoration.
Video
Notes
You can use a red onion or white onion for this, as you have and prefer. Red onion may give you slight specs of color in the soup as I have here but still all tasty!
You can make this thicker or thinner to suit your preference by adjusting the amount of stock.
Nutrition
Calories: 148kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Sodium: 55mg | Potassium: 909mg | Fiber: 4g | Sugar: 8g | Vitamin A: 725IU | Vitamin C: 26.6mg | Calcium: 81mg | Iron: 1.8mg
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