Roasted Acorn Squash Soup with Horseradish and Apples Recipe

Roasted Acorn Squash Soup with Horseradish and Apples Recipe

This roasted acorn squash soup recipe combines acorn squash with horseradish and sauteed apples to make a flavorful soup dish. So, what does acorn squash taste like? Well, it’s nutty with subtle sweetness that blends perfectly with the savory taste of the soup made from chicken stock, apple cider, and horseradish. Complete the dish by garnishing it with the delicious sauteed horseradish-apple mixture and chopped parsley. You can also pair it with some grilled lamb chops with herbes de provence.

Tips in Making Roasted Acorn Squash Soup

It’s an easy fall soup recipe that makes use of simple ingredients. However, there are some things that you need to know first before starting. We listed some helpful tips below to guide you throughout the process. 

  • Soften acorn squash in the microwave before cutting. If you’re having a hard time slicing your acorn squash in half, try putting it in the microwave. Soften the skin by microwaving it for 3 minutes, let cool, then slice.
  • Substitute chicken broth with the chicken stock. You can interchangeably use chicken stock or chicken broth for this recipe. So what is the difference between using chicken stock vs broth? For this recipe, the difference is hardly noticeable. Both chicken stock or broth will give you a rich and flavorful taste for your acorn squash soup. 
  • Use prepared horseradish if you don’t have fresh horseradish available. It’s made from freshly grated horseradish plant root combined with vinegar and salt. In terms of flavor, it has that naturally spicy and volatile taste. 
  • Try adding in coconut milk for a creamier soup base. Use canned full fat coconut milk to create a smooth and creamy texture for your soup. You can use the whole can or just add 1 cup into the mix.

 

How To Make Roasted Acorn Squash Soup with Horseradish and Apples

A light, appetizing soup that's made of healthy acorn squash and garnished with a sauteed mixture of apples and horseradish.

Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Serves:

Ingredients

  • 3 acorn squash, 3 lb total
  • 1 tbsp horseradish, freshly grated
  • 2 Granny Smith apples, around 1 lb
  • cups homemade chicken stock, or canned low-sodium chicken or vegetable broth
  • cups apple cider
  • ¾ tsp salt
  • ¼ tsp black pepper, freshly ground
  • 1 lemon, juiced
  • ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
  • olive oil cooking spray

Instructions

  1. Heat oven to 450 degrees F.

  2. Coat the baking sheet with olive oil cooking spray.

  3. Cut the stem off both ends of the acorn squash. Let it stand on one of those cut ends, then slice in half lengthwise.

  4. Scoop out the seeds. Place it face down on the oiled baking sheet.

  5. Place inside the oven, and roast for about 45 minutes or until tender.

  6. In a medium saucepan, combine the chicken stock, apple cider, a teaspoon of horseradish, salt, and pepper. Simmer.

  7. Scoop out the roasted flesh of the acorn squash. Place inside the food processor.

  8. Add a cup of the hot stock mixture. Puree until smooth.

  9. Transfer the mixture to a pan. Stir in the squash mixture with the remaining stock, then keep warm.

  10. Peel and core the apples. Cut into ¼-inch dices.

  11. Place inside a small bowl. Add in lemon juice, and the remaining 2 teaspoons of horseradish. Stir until combined.

  12. In a medium sauté pan, coat the pan with olive oil. Heat over medium to high heat.

  13. Add in the horseradish-apple mixture. Sauté until golden brown.

  14. Serve the soup and garnish with the sautéed horseradish-apple mixture and chopped parsley.

Nutrition

  • Sugar: 11g
  • :
  • Calcium: 65mg
  • Calories: 149kcal
  • Carbohydrates: 33g
  • Cholesterol: 3mg
  • Fat: 2g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 779mg
  • Protein: 4g
  • Saturated Fat: 1g
  • Sodium: 345mg
  • Vitamin A: 776IU
  • Vitamin C: 25mg
Nutrition Disclaimer

Commonly Asked Questions

Do you have to peel acorn squash for soup?

Nope, you don’t have to peel off the skin since it’s also edible when roasted. That’s why after scooping out the flesh of the acorn squash, you can save the skin for later. It’s also another delicious part of the acorn squash so don’t throw it out. Not peeling it off also saves you some preparation time.

Can you freeze acorn squash soup?

Let the soup cool completely before you freeze it. Transfer the soup to a freezer safe airtight container. Avoid overfilling the container. Leave some space for expansion when freezing. It can last up to 3 months in the freezer and 3 days in the refrigerator. When ready to serve, thaw in the refrigerator first overnight. Then, reheat in the oven at 350 degrees F for 40 to 45 minutes.

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Conclusion

This roasted acorn squash soup recipe is a flavorful dish best served when it’s steaming hot. A comforting blend of fall goodness, you get a sweet, nutty, and savory soup full of complex flavors. Complete the dish with a fresh parsley garnish.
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