Onion, Apple and Acorn Squash Soup
- Total Time: 50 mins
- Yield: 2 servings 1x
Description
Squash soups are a Fall staple, and while butternut usually gets all the glory, acorn squash works just as well, with tart Granny Smiths cutting through the sweetness.
Ingredients
- 1/2 Acorn Squash peeled, seeded and diced
- 1/2 Granny smith apple peeled, seeded and diced
- 1/4 white or vidalia onion chopped
- 2-3 tsp Ghee
- ground black pepper
- 1 tsp dried mint
- pinch of garlic powder
- pinch of turmeric
- 2-3 tsp heavy cream
- 1 tsp chopped spring onion
- salt
Instructions
- Heat ghee in a medium sized pot over medium-high heat. When the ghee is just hot enough, add the chopped onions, dried mint, garlic powder and turmeric in that order and sauté until onions turn translucent.
- Add in the diced acorn squash and granny smith apple and sauté for a bit. Sprinkle in the salt and pepper and cook until the veggies turn soft.
- Add just enough water to cover the veggies, about a cup or so and cover and cook until tender. Allow to cool once cooked.
- In a blender puree until smooth and return to the pot. Warm it up and adjust with more salt and black pepper if required.
- Serve warm dressed with heavy cream either whipped or as is and garnished with chopped spring onion greens.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
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Frequently Asked Questions
Why use ghee rather than butter or oil in this soup?
The recipe calls for 2–3 tsp ghee (clarified butter) as the cooking fat — it has a higher smoke point than whole butter and a nutty, slightly caramelized flavor that complements the acorn squash and Granny Smith apple. Neutral oil would work functionally but ghee adds a depth of flavor that suits this spiced, blended soup.
What does the Granny Smith apple contribute to this squash soup?
The excerpt explains it directly: tart Granny Smiths cut through the sweetness of the acorn squash. Unlike butternut squash soup, which can taste one-dimensionally sweet, the apple’s acidity creates balance without requiring cream or an acidic garnish. 
Hmm this sounds delicious, thanks for posting up this recipe, looks quite simple to make.
Simon