Roasted Apple and Acorn Squash Soup

Warm up with this deliciously simple soup on a cold day.


Roasted Apple and Acorn Squash Soup



  • 2 unpeeled, cored and halved apples
  • 1 medium halved acorn squash
  • 2 tbsp (30 ml) olive oil
  • 1 medium chopped onions
  • 1 clove garlic
  • 4 cups (1 L) chicken broth
  • to taste, salt
  • to taste, pepper
  • optional, Parsley

Nutritional Information:

Per serving:
132 Calories
Carbohydrates 17 g (47%)
Protein 4.3 g (13%)
Fat 5.8 g (40%)

Suitable for diabetic diets.

Servings of Fruits & Vegetables per 1 serving of recipe = 1.5

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  • STEP 1

    Preheat oven to 400° F (200° C).

  • STEP 2

    Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of salt. Broil for 5 minutes. Remove from heat and set aside.

  • STEP 3

    In saucepan, heat remaining olive oil. Add onions and saute for 5 minutes. Add garlic and saute for 1 minute. Add chicken stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat.

  • STEP 4

    Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley.