Acorn Squash & Apple Soup

This healthy soup makes for the ultimate cozy and comforting meal!
Ingredients:
  • 3 tablespoons plus 1/2 teaspoon olive oil
  • divided;
  • 1 large acorn squash (about 2 lbs)
  • halved and seeded
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon fine salt
  • divided
  • 1 cup Cosmic Crisp apple
  • roughly chopped
  • 1 large shallot (about 2 ounces)
  • 1 1/2 garlic cloves
  • chopped
  • 1 (3/4-inch) piece fresh ginger
  • peeled and chopped
  • 2 cups low-sodium vegetable broth
  • 1/2 tablespoon apple cider vinegar
  • 3/4 teaspoons pure maple syrup
  • Croutons
  • optional (not gluten free)
Directions:
  1. Preheat the oven to 425 F with racks in the center and lower third positions. Brush olive oil over acorn squash halves
  2. and sprinkle evenly with pepper and salt. Place
  3. cut-side down
  4. on a large rimmed baking sheet lined with parchment paper Bake on the center rack until tender
  5. about 40 minutes.
  6. Meanwhile
  7. toss the chopped apple with 1/2 tsp olive oil and spread evenly on a small baking sheet. Bake at 425 until caramelized on the bottom and very tender
  8. 25 to 30 minutes.
  9. Heat the remaining 1/8 cup olive oil in a large Dutch oven over medium-low. Add shallot
  10. thinly sliced. Cook
  11. stirring often
  12. until crispy and golden
  13. about 5 minutes. Using a slotted spoon
  14. transfer shallot to a large plate lined with a paper towel and set aside. Remove pot from the heat
  15. but do not discard the oil.
  16. Once the squash is tender
  17. remove from the oven and scoop out the flesh directly onto the sheet pan. Discard the squash skins.
  18. Return the Dutch oven with the shallot-infused oil to medium heat and stir in the reserved roughly chopped shallots
  19. 3 garlic cloves
  20. chopped
  21. and 1 (1 1/2-inch) piece fresh ginger
  22. peeled and chopped. Cook
  23. stirring often
  24. until tender and aromatic
  25. about 4 minutes.
  26. Add the roasted squash
  27. apple
  28. and remaining 1/4 tsp salt to the Dutch oven along with 2 cups low-sodium vegetable broth. Bring the mixture to a boil over medium-high
  29. then reduce the heat to medium-low and simmer
  30. uncovered
  31. until the flavors meld
  32. about 20 minutes.
  33. Blend soup using an immersion blender or CAREFULLY pour it into a blender. Secure the lid and remove the center piece to allow steam to escape
  34. placing a clean towel over the opening. Blend until thickened and smooth
  35. about 1 minute.
  36. Return the mixture to the Dutch oven and stir in 1 tablespoon apple cider vinegar and 1 1/2 teaspoons pure maple syrup. Divide the soup evenly among 2 bowls and top with the reserved fried shallots and purchased croutons
  37. if desired.

Share your recipe

Have a favorite recipe for your Harvest Box items that you’d like to share?  Send it along and we’ll add it to our collection!

Get in Touch

We would love to hear from you!  If you have any questions or comments fill out the form below and we will be in touch.