For a richer flavor, use homemade vegetable stock. The caramelizing onions really make a difference; don't rush that step! A splash of apple cider vinegar at the end can brighten the flavors. Garnish with toasted pepitas (pumpkin seeds) and a drizzle of crème fraîche for an elegant presentation. Soup can be made ahead and frozen. Thaw completely before reheating.
Roasted Acorn, Butternut, and Apple Soup
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS27
Embrace the essence of autumn with this luxuriously smooth and deeply flavorful soup. Roasted squash and apples are enhanced with caramelized onions and a hint of thyme, creating a symphony of sweet and savory notes that will warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol20 mg
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Fiber5 g
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Protein3 g
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Saturated Fat5 g
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Sodium376 mg
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Sugar32 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02
Step
10 mins
In a mixing bowl, combine the softened butter, brown sugar, and honey until well combined. Spoon approximately one-sixth of the butter mixture into the cavities of each squash half. Place the squash halves in large baking dishes. (10 minutes)
03
Step
1 hrs
Roast the squash in the preheated oven for 30 minutes. Arrange the quartered apples around the squash halves. Continue baking until the squash flesh is easily pierced with a fork and the apples are tender, about 30 minutes more. (60 minutes)
04
Step
35 mins
While the squash and apples are roasting, heat the olive oil in a skillet over medium-low heat. Add the diced onion and thyme. Cook, stirring occasionally, until the onion is deeply caramelized and golden brown, about 30 minutes. (35 minutes)
05
Step
10 mins
Once the squash and apples are roasted, scoop the flesh into a large pot or Dutch oven. Add the caramelized onion. Pour in the vegetable stock, apple cider, and water. Bring the mixture to a simmer over medium heat, then remove from the heat. (10 minutes)
06
Step
15 mins
Carefully transfer the soup in batches to a blender, filling it no more than halfway. Secure the lid tightly and pulse a few times before blending continuously until smooth. Alternatively, use an immersion blender directly in the pot. (15 minutes)
07
Step
5 mins
Return the pureed soup to the pot. Reheat gently over low heat, seasoning with salt and pepper to taste. Serve hot, garnished with a swirl of cream or a sprinkle of toasted pumpkin seeds, if desired. (5 minutes)
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Leda Wilderman
Jun 30, 2025I added a pinch of nutmeg and it was perfect for a chilly evening.
Shanel Vonrueden
May 29, 2025This soup is amazing! The caramelized onions add such a depth of flavor.
Rowland Keebler
May 12, 2025Easy to follow recipe and the soup turned out beautifully. Will definitely make again!