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Onion, Apple and Acorn Squash Soup

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  • Author: Radhika Penagonda
  • Total Time: 50 mins


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.


  • 1/2 Acorn Squash peeled, seeded and diced
  • 1/2 Granny smith apple peeled, seeded and diced
  • 1/4 white or vidalia onion chopped
  • 23 tsp Ghee
  • ground black pepper
  • 1 tsp dried mint
  • pinch of garlic powder
  • pinch of turmeric
  • 23 tsp heavy cream
  • 1 tsp chopped spring onion
  • salt


  1. 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.
  2. 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.
  3. Add just enough water to cover the veggies, about a cup or so and cover and cook until tender. Allow to cool once cooked.
  4. In a blender puree until smooth and return to the pot. Warm it up and adjust with more salt and black pepper if required.
  5. 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
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