- 1 medium acorn squash
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 medium tart cooking apples (I used Granny Smith), peeled and sliced
- 1 teaspoon dried thyme
- 1/4 teaspoon dried basil leaves
- 4 cups vegetable broth
- 1/2 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon ground nutmeg
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Heat oven to 350 degrees. Cut squash in half, remove seeds. Place squash, cut sides up, in a pan. Bake uncovered for 40 minutes or until tender. Cool, remove meat from rind and set aside.
- Melt butter over medium heat. Cook onion in butter for 2-3 minutes. Stir in apples, thyme and basil. Cook for about 3 minutes and stir in broth.
- Once cool, transfer everything over to your blender. Add maple syrup, curry, cumin, salt, pepper and almond milk. You may need to blend in smaller batches until your soup is pureed.
- From there, I usually put everything into my slow cooker and keep on low. It smells delicious and is wonderful served with a nice loaf of bread!
(Napkins available by Fiber and Thread, shop here)Do you have a favorite soup recipe that you make time and time again question mark I would love to know, I'm always expanding my "soup cabinet"!
PS - I just updated my post since a friendly reader ;) brought it to my attention that I posted this as Acorn Soup instead of Acorn SQUASH soup! Oops!