Onion, Apple and Acorn Squash Soup
- Total Time: 50 mins
- Yield: 2 servings
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?
I use 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?
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