This soup is an adaptation of one of the soups previously posted on Reboot with Joe: The Squash & Apple Soup. But I added, and subtracted, and tweaked it…because I really just can’t help myself!
Once the acorn squash is finished roasting (see the directions below), you add it to the stockpot, then puree with an immersion stick blender or in an actual blender. I once had an accident in the kitchen with a hot soup in a blender (think complete explosion of hot liquid all over me and the cabinets and countertops), so I only use the stick blender for hot things!And I really really REALLY liked this soup! I will definitely be making it again. The ginger and coconut water made it feel a bit exotic. This is a perfect fall soup, if you’re on a Reboot or not!
Here are some of the fruits and veggies simmering:
- 2 acorn squash
- 4 apples, peeled & sliced (I used Honeycrisp)
- 1⁄4 onion, diced
- 4 carrots, sliced into round slivers
- 1 tbsp olive oil
- 32 oz (1 L) vegetable broth
- 1⁄2 tbsp (3.5 mg) ground ginger
- 1 tbsp (7 mg) fresh sage, diced
- 1 tbsp (7 mg) minced garlic
- 12 oz (350 ml) coconut water
- salt and pepper, to taste
- Preheat oven to 450 F or 230 C.
- Cut acorn squash in half and remove seeds.
- Place face down in a 13 x 9 baking dish, with 1 inch (2.5 cm) of water in the dish.
- Bake for 45 minutes, until the squash is soft.
- Sauté the onion, garlic, and sliced carrots in the olive oil in a large stock pan for about 5 minutes.
- Add in sliced apples, vegetable broth, and coconut water.
- Bring to a boil, cover, and simmer for 20 minutes.
- Add in squash (remove outer skin first).
- Puree in a blender or with an immersion stick blender.
- Add in diced sage, ginger, and salt and pepper.
Prep time: 20 minutes
Cook time: 1 hour, 25 minutes
Total time: 1 hour, 45 minutes
- Nutrition per serving:
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.