roasted acorn, butternut, and apple soup

Ingredients

• Servings: 12
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup honey
• 1 butternut squash, halved lengthwise and seeded
• 2 acorn squashes, halved and seeded
• 3 granny smith apples, peeled and cored
• 1 tablespoon olive oil, or to taste
• 1 large white onion, diced
• 1 tablespoon thyme
• 8 cups vegetable stock
• 2 cups apple
• 1 cup water

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• 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.
• 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.
• 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.
• scoop roasted squash into a large pot; add apples and caramelized onion. pour vegetable stock, apple , and water into the pot; bring to a boil and remove from heat.
• 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.