Acorn squash, apple & ginger soup

Acorn squash, apple & ginger soup
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I don’t know if you witnessed Mother Nature’s wild mood this afternoon, but it was very scary to see a beautiful sunny sky turn into a hail monster all of a sudden—at least I was scared.

When it happened, I was cooking my first fall soup (in my new Dutch oven that friends of mine gave me for my birthday!) and I thought the timing was perfect.

This recipe is not only a solution for what to do with the overflow of apples in my kitchen, but it’s also going to be a delicious, comforting dish to eat in front of “How To Train Your Dragon 2” tonight. I’m such a kid.

  • ServesServes 6–8
  • Prep time25 min
  • Cook time55 min
  • Timeout-
  • FreezingFreezes well


  • 2 acorn squash
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 1 cup yellow onion, chopped
  • 2 apples, peeled, cored, and cut into quarters
  • 1 clove garlic, finely chopped
  • 1 teaspoon curry powder
  • 1 tablespoon fresh ginger, chopped
  • 1 teaspoon apple cider vinegar
  • 3 cups chicken broth
    Replacement options

    or vegetable broth

  • 1/2 cup 15% cream
    Replacement options

    or 35% cream

  • Pumpkin seeds, for serving


  1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper. Set aside.
  2. Slice the squash in half and remove the seeds using a spoon. Season with salt and pepper.
  3. Place the squash face down on the baking sheet. Bake for 30 minutes or until a knife cuts through easily. Let cool, remove flesh, and place in a bowl. Set aside.
  4. In a pan, melt the butter and cook the onion for 5–10 minutes or until soft. Season.
  5. Add the apples, garlic, curry powder, ginger, and apple cider vinegar and cook for 2 more minutes. Season again.
  6. Add the squash and chicken broth and bring to a boil.
  7. Reduce heat and let simmer for 15 minutes.
  8. Add the cream and process the mixture until smooth.
  9. Adjust the seasoning if necessary (garnish with pumpkin seeds) and serve.


Tips & tricks

You can freeze the soup BEFORE adding the cream, and add the cream after the soup is warm.

Recipe published on August 19, 2018