Ingredients for - Roasted Acorn, Butternut, and Apple Soup
How to cook deliciously - Roasted Acorn, Butternut, and Apple Soup
1 . Stage
Preheat oven to 325 degrees F (165 degrees C).
2 . Stage
Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.
3 . Stage
Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.
4 . Stage
When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.
5 . Stage
Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.
6 . Stage
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.