Acorn Squash and Apple Soup Recipe

5 from 1 vote

It's getting a little nippy outside, so curl up with a good book and a steamy bowl of this rich seasonal soup.

Course Soup

Cuisine American

Keyword acorn, apple, squash

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 257kcal

Cost 15

Preheat your oven to 350 F.
Place the squash cubes on a baking sheet and roast for 30 to 40 minutes or until they easily break apart with a fork.
2 medium acorn squashes
Place the cooked squash in a big bowl, mash them, and set aside.
In a large saucepan, melt the cooking fat over medium heat. Add the apple, onion, celery, and carrot, and cook until tender (about 6 to 8 minutes).
2 cups apple, 1 cup onion, 1 cup celery, ½ cup carrot, 1 cup full-fat coconut milk, 2 tbsp. cooking fat
Add the chicken stock. Cover and let simmer for another 6 to 8 minutes.
3 cups homemade chicken stock
Add the mashed squash, coconut milk, and curry powder, and season to taste.
Curry powder, Sea salt and freshly ground black pepper to taste, 1 cup full-fat coconut milk
With a blender or food processor, puree the soup (it’s easier to work in batches if you don’t have an immersion blender). Be extra careful hot liquid in a blender can create pressure. Hold the lid tight onto the blender with the help of a towel.
Place the soup back in the saucepan and on the heat until it’s warm again, and serve hot.