roasted acorn squash and apple soup 3

I’m really digging the fact that this soup turned out the way it did, because it was one of those moments where I was like, “I randomly have an acorn squash. Now what?” and then I noticed the sweet potato to my left, the honeycrisp apple to my right, and my destiny for the afternoon started to become clear.

Soup, duh.

Roasted Acorn Squash and Apple Soup

When I started to chop my ingredients, I realized that I didn’t have a recipe going, so I just improvised and hoped for the best. Luckily it was delicious and ended up being my lunch!

The texture of this soup is super silky and rich, but there isn’t any cream in it! Just a tablespoon of butter and some chicken stock. Well, okay – you’ll see that I have a few streaks of cream for visual appeal but that’s it; it had no influence on the texture and this soup is absolutely fine without it.

The toasted squash seeds are of course optional, but you’d have to be mad to skip out on that part! (It’s my favourite part!)

roasted acorn squash and apple soup 5

roasted acorn squash and apple soup 4

roasted acorn squash and apple soup 2

Get the Recipe:

Roasted Acorn Squash and Apple Soup

A rich and silky soup made with roasted acorn squash, onion, apple, chicken stock and love!
5 from 2 votes


  • 2 acorn squash
  • 2 sweet potatoes, peeled and cubed
  • 2 apples, peeled and cubed, I used honeycrisp
  • 1 red onion, cut into chunks
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon of olive oil
  • 4 cups of vegetable stock
  • 1 tablespoon of butter
  • Sea salt and pepper to taste


  • Roasted squash seeds, see notes
  • Chives
  • Sour cream


  • Preheat the oven to 350 degrees.
  • Cut each acorn squash in half. Scoop out the seeds and set aside.
  • Place each acorn squash on a baking sheet, opened side up.
  • Place the cubed sweet potatoes and apples in a large bowl. Drizzle with the olive oil, nutmeg, and cinnamon. Cover and toss to coat.
  • Dump the potatoes and apples onto the baking sheet around the squash.
  • Place the onions on the baking sheet.
  • Bake everything for approx. 30 minutes or until the squash is tender.
  • When the squash is tender (test with a fork), remove the baking sheet from the oven and let cool.
  • Carefully scoop out the edible part of the squash and place in a medium sized stock pot.
  • Carefully transfer the sweet potatoes, apples and onions to the stock pot as well.
  • With the stock pot over moderate heat, add the butter and season with sea salt and pepper to taste.
  • Once the butter is melted, add the chicken (or vegetable) stock. Bring to a simmer.
  • Once the soup reaches a simmer, cover and let cook for approx. 5 minutes.
  • Carefully transfer the contents of the stock pot to a blender or food processor (in batches if needed), and puree until you get the consistency you desire.
  • Top with optional garnishes. (See notes for squash seed preparation)


Squash seed preparation:
Bring a small pot of salted water to a boil. You only need to fill the pot enough to cover the small amount of seeds.
Rinse the squash seeds under cool water, ridding them of any gunk.
Place them in the boiling salt water and let them boil for approx. 5 minutes.
Drain, pat them dry, and let them sit out for a while to dry.
Drizzle them with olive oil and sea salt, toss to coat, and bake in the oven at 350 degrees for approx. 7 mins or until golden brown (it depends on your oven, so keep a close eye on them!)