Acorn Squash Soup
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3acorn squash, halved and seeded
- 2tablespoons unsalted butter
- 1½cups diced onions
- ½cup applejack, Calvados or other brandy
- 2½cups apple cider
- 4cups chicken stock
- 1teaspoon ground cardamom
- ¼teaspoon cinnamon
- ¼teaspoon nutmeg
- 1tablespoon cider vinegar
- Salt and freshly ground black pepper to taste
- 1½cups unsalted, unbuttered popcorn, optional
Nutritional analysis per serving (8 servings)
226 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 5 grams protein; 957 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Place the squash halves cut side down on a foil-lined baking sheet, and bake until tender, about 40 minutes.
- Step 2
Meanwhile, melt the butter in a large saucepan. Add the onion, saute until tender and then add the applejack. Scoop out the flesh of the squash, and add it to the saucepan along with the cider and chicken stock. Cook for 20 minutes.
- Step 3
Puree the mixture in a blender, in batches if necessary, until very smooth. Return to the saucepan, reheat and season with cardamom, cinnamon and nutmeg. Stir in the vinegar, and season to taste with salt and pepper. Garnish each serving with popcorn, if desired.
Private Notes
Comments
This was very easy and delicious. We didn't have any brandy, so I left it out. I used more squash and more of the spices. Basically, it is a flexible and tasty recipe.
Sweet for my taste. I'd reduce the cider for chicken stock. I added pinto beans for substance and chopped sage. Delicious!
The soup is too sweet and losses most of the squash taste. Next time I will only add 1/2 cup of apple cider and if it needs more, will add it to the final product.
Delicious though I improvised based on what I had. I roughly cut the recipe in half as I only had one squash. Inspired by another comment about pinto beans I threw in cannellini beans. Didn’t have apple cider but had good organic apple juice. Didn’t have apple brandy but had apple flavored whiskey. Didn’t have the cardamom but winged it with other spices. I didn’t find it too sweet after adding salt and pepper to taste. Don’t forget the apple cider vinegar, it magically brings it all together.
Can’t use onions due to family allergies. Roasted some apples along with the squash. Excellent!
Used a less-sweet apple cider and regular (as opposed to Apple) brandy. It was a little vinegar-forward. Next time I would use a tablespoon of brown sugar or a sweeter apple cider. Otherwise very good, everyone liked it.
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