Soups & Stewsbettycrocker4.5
Acorn Squash and Apple Soup
Looking for a hearty dinner? Then check out this tasty soup made with acorn squash and apples – a delightful meal.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
- blender
- food processor
📝 Preparation Steps
1
Heat oven to 350°. Cut squash in half; remove seeds and fibers. Place squash, cut sides up, in rectangular pan, 13 x 9 x 2 inches. Pour water into pan until 1/4 inch deep. Bake uncovered about ⏱️ 40 minutes or until tender. Cool; remove pulp from rind and set aside.
2
Melt butter in heavy 3-quart saucepan over medium heat. Cook onion in butter 2 to ⏱️ 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, thyme and basil. Cook ⏱️ 2 minutes, stirring constantly. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered ⏱️ 30 minutes.
3
Remove 1 cup apples with slotted spoon; set aside. Place one-third of the remaining apple mixture and squash in blender or food processor. Cover and blend on medium speed about ⏱️ 1 minute or until smooth; pour into bowl. Continue to blend in small batches until all the soup is pureed.
4
Return blended mixture and 1 cup reserved apples to saucepan. Stir in half-and- half, nutmeg, salt and pepper; heat until hot.
(14 ounces each) chicken broth (4 cups)2 cansground nutmeg1 teaspoon
Nutrition Facts
calories
155
serving Size
1 Serving
fiber Content
2 g
sodium Content
910 mg
protein Content
5 g
cholesterol Content
15 mg
carbohydrate Content
20 g
saturated Fat Content
4 g
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