Roasted Apple & Acorn Squash Soup recommended by Hayley

Easy to make, comforting and a tasty sweet-savory combination.

Total Per and Cook Time 40 mins

Servings: 3 -4


  • 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
  1. Preheat oven to 400F/200C.
  2. Peel both the squash and apple and remove seeds/core.
  3. Dice both into medium-sized chunks.
  4. Peel the onion and cut into large chunks.
  5. 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.
  6. Roast for approx 30-40mins until the squash is tender and the apple and onion are just starting to brown.
  7. Remove the garlic from the skin and place everything in a blender along with the stock.
  8. Blend until smooth and either serve or freeze until needed.
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