Food

Acorn Squash

Okay, ladies and gentlemen, you asked for it – a recipe for a soup that I didn’t actually like that much.

An attempt

To be fair, I didn’t do a bunch of research into this one, and I really only looked for a recipe as a result of an impulse purchase at an apple orchard. 🙂 So take that as you will!

Roasted Apple and Acorn Squash Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Credit: Caroloine’s Cooking (carolinesscooking.com)

Ingredients

  • 20 oz acorn squash, peeled and deseeded
  • 1 apple, cored and peeled
  • 1 small onion, peeled
  • 1 large garlic clove
  • 1 Tbsp olive oil
  • 2 c chicken broth (original recipe calls for stock)

Directions

  1. Preheat oven to 400 degrees. Chop squash, apple, and onion into similar sized, medium chunks.
  2. Place squash, apple, and onion on a backing sheet. Add garlic (unpeeled) and olive oil, tossing to coat lightly.
  3. Roast for 30-40 minutes, until vegetables are tender, and apple is just starting to brown. Remove skin from garlic, and place all veggies into a medium sauce pan. Add broth, and heat over medium-low, until simmering.
  4. Blend using a stick blender until smooth, and serve.

Here are a couple of my problems with this recipe:

  1. Peeling and coring acorn squash is terrible. Maybe if I did it more often…
  2. I think the apple type makes a difference, but I’m not sure which direction (sweet vs. tangy) would actually make a positive change.
  3. This version of the recipe results in a thicker soup – to the point where I’m not sure that I would even call it a soup. There should be some level of ability to pour a soup, and this one just kind of glops along. (Not a word. I don’t care.)
  4. Finally, the taste. It’s been quite a while since I’ve had the “pleasure”, but I’m pretty certain that this is what apple-squash baby food tastes like. Pretty bland, unfortunate texture, and overall, forgettable.

The thing is, I’d usually consider what I would do to make this recipe better for me. Like change the type of apple, use stock instead (though I don’t think it’d make a difference), add more liquid, spices, whatever. But I just don’t have it in me. It was such a pain to prep the acorn squash, and I’m not sure that making the adjustments would do much of anything overall. So… I’m out.

HOWEVER, if you would like to give it a try, go for it, and give me some pointers – maybe a reason to try it again myself…

Have at it!

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