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

Cook Time 2

Total Time 2 15

Servings 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