Winter Squash Soup {with Homemade Applesauce}

Cooler temperatures have made their appearance in New England and it put me in the mood for this delicious Winter Squash Soup {with Homemade Applesauce}. Butternut and acorn squash are combined with carrots, onions, broth and a little bit of brown sugar. It is all roasted together in the oven for a hearty soup full of vitamins and nutrients.The perfect bowl of soup to curl up on the couch with on a cool night.

A friend of mine put together a beautiful cookbook celebrating the the heritage of the town we live in. Our town has a lot of multiple generation families that were  born and raised here. I am one of them! And now I am raising my family here. It is such a beautiful quaint New England town that I guess people just never want to leave!

The cookbook is a compilation of recipes shared by people from the town. Some old townies. Some new ones. This recipe was shared by the author’s sister and has become one of my family’s favorites. I made a few adaptions to the recipe to please my family’s palate. One addition that I made this time was a HUGE hit. The homemade applesauce added to the top complimented the flavors perfectly!

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Winter Squash Soup {with Homemade Applesauce}

Butternut and acorn squash are combined with carrots, onions, broth and a little bit of brown sugar. It is all roasted together in the oven for a hearty soup full of vitamins and nutrients.The perfect bowl of soup to curl up on the couch with on a cool night.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8 people

Calories 356kcal

Author Nicole Crocker

Ingredients

For the soup

• 2 Acorn squash
• 1 Large butternut squash
• 6 Tablespoons Unsalted butter
• 6 Tablespoons Brown sugar
• 3 Carrots ,peeled and halved
• 1 Large onion ,thinly sliced
• 48 ounces Chicken broth ,divided
• 1 teaspoon Cinnamon
• Pinch of cayenne

For the applesauce

• 3 pounds Apples, peeled, cored and chopped (I used macintosh)
• 1/2 Cup Water or apple juice/cider
• 1/2 Cup Sugar
• 1 teaspoon Cinnamon ,optional

Instructions

• Preheat oven 350 degrees F. Cut squash in half and scrape out seed and pulp and discard. Place squash with the cavity side facing up in a very large roasting pan. Fill each cavity with a tablespoon of butter and brown sugar. Arrange carrots and onion around squash. Fill pan with 2 cups of the chicken broth and tightly cover pan with aluminum foil. (Make sure it is sealed tightly or broth will evaporate and it may burn.) Bake for 2 hours.
• Remove pan from oven. Remove aluminum foil carefully. Let vegetable cool for about 10 minutes. Scoop squash out of it's skin and place in a large stock pot. Discard skins. Add carrots, onion and any left over broth to the stockpot. Add cinnamon, cayenne pepper and remaining broth. Mix well and bring to a boil. Reduce heat and simmer for 10 minutes.
• Puree the soup in a blender or food processor in batches. Return to a clean pot.

For the applesauce

• Place all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes or until apples are tender.
• You can serve chunky or add to a blender and puree for a smoother texture.

Nutrition

Calories: 356kcal | Carbohydrates: 72g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 652mg | Potassium: 1127mg | Fiber: 9g | Sugar: 43g | Vitamin A: 14535IU | Vitamin C: 53.6mg | Calcium: 127mg | Iron: 2.1mg

You can also serve your Winter Squash Soup {with Homemade Applesauce} with a spoonful of sour cream, greek yogurt or creme fraiche swirled through it.

Here are a few other great soup ideas to serve this fall:

 Tuscan Bean Soup

Tomato Basil Soup

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I will be sharing this recipe at the following link parties:

Wow us Wednesdays

Create it Thursday

Let’s Get Real

I’m Lovin it

Strut your Stuff

Sweet and Savoury Sundays