Two of my favorite fall dishes are butternut squash soup and roasted acorn squash.  So, naturally one of the first recipes that stuck out to me in the Google Cookbook was this acorn squash soup recipe.

For some reason, there seems to be this misconception that soups are difficult to make. This, however, is a very simple soup dish that any novice cook can easily execute. It starts with roasting the squash and apples, sautéing the aromatics and combining the ingredients for a quick stew with broth and wine.

The original recipe called for double the volume of chicken stock but I decided to cut it in half as I wanted the flavor of the acorn squash to resonate. This turned out to be a good call. The soup was rich yet refreshing and the garnished Roquefort cheese provided a nice sharp tang that cuts through the sweetness of the squash and the apples. Keep in mind that Roquefort is pretty salty so do not to over season the soup.

Acorn Squash Soup

Acorn Squash Soup Recipe

roasted acorn squash soup

Recipe for Acorn Squash Soup

Adapted Google Cook Book, Keyword: Delicious

1 large acorn squash
2 apples (sweet variety), ½ inch dice
3 tablespoons butter, plus extra butter to brush on squash
½ cup brown sugar
½ cup diced onion
1 clove garlic, minced
2 cups white wine (Chardonnay)
4 cups low sodium chicken broth (vegetable stock is okay too)
1 cup Roquefort cheese

Acorn Squash Soup

1. Preheat oven to 400ºF(205ºC). Cut the squash in half lengthwise, discard seeds, season with salt and pepper, and brush with melted butter. Roast squash on a baking sheet until tender and caramelized. Cooking should take about 30 to 40 minutes and you should be able to pierce with a thin skewer or a pairing knife.  Let squash cool slightly, then scoop out flesh with spoon and set aside.

2. Lightly toss apples with a tablespoon of melted butter, brown sugar, salt and pepper. Roast apples in 400ºF(205ºC) oven until cooked and browned, about 10 minutes. Keep an eye on this to make sure that the apples don’t burn. Set aside to cool.

3. In Dutch oven or large sauce pan over medium heat, sauté onion, garlic and 2 tablespoons butter until translucent. You are looking for more of a sweat, you do not want to caramelize the onion. Add white wine and half of the apples, bring the liquid to a full boil. Reduce heat and cook over low heat to reduce wine until almost evaporated. Add squash flesh and stir in chicken stock. Cook for a minimum of 30 minutes with lid on, stirring every 5 minutes so that it does not stick to the bottom of the pot.

4. Blend in the blender or with an immersion blender until smooth. If you are using a blender, be very careful and work small portions at a time. Once blended, pour through fine strainer for good measure. By now, the soup should be smooth and silky.  Season with salt and pepper to make the final adjustment.

5. Ladle into a serving dish and garnish with crumbled Roquefort and the remaining roasted apples. I also like a little drizzle of nice extra virgin olive oil. Serve with a glass of Chardonnay and enjoy the taste of the season!

Serves 4-6.

17 Responses to “Acorn Squash Soup with Apples and Roquefort”

  1. JasonNo Gravatar Says:

    Love squash, this is a great soup.

  2. Fumi MatsubaraNo Gravatar Says:

    Thanks Jason! I see that you have a BBQ site, going to spend some time on your site this afternoon! Happy Thanksgiving!

  3. RobNo Gravatar Says:

    Nice food photography. Google has a cookbook?

  4. Fumi MatsubaraNo Gravatar Says:

    @Rob Yeah, they do have a cookbook that shares their food served on campus. Google gave out the recipe book to some of their biggest advertisers. Will post about the cookbook soon.

  5. bluesharkflameNo Gravatar Says:

    i’m sugar conscious, what can i substitute for the brown sugar? any ideas? anything with roquefort has to be tasty!

  6. Hugging the CoastNo Gravatar Says:

    Love the synergy of the acorn squash, apples, and Roquefort…a nice balance of flavors!

  7. ErikNo Gravatar Says:

    I love how squash of nearly all types are able to stand up to string flavors. I love using curry with butternut squash and pumpkin, so the idea of using a strong blue cheese with the butternut and acorn really appeals to me. I think that one is next on my list of things to make!

  8. Miguel SalcidoNo Gravatar Says:

    LOVE squash soup! I have a question though. Is the 4 cups of broth that you cal for here half of what was recommended in the cook book or did you just use half of that when you made it?

    Also, I am a huge fan of puree as opposed to soup. Do you think that it would work with this recipe with a few minor tweaks to the process, mostly in the cooking of it. What I would imagine is that you would use all the apples and all the stock and just cook it down on low heat for longer until it became soft enough and broken down enough to stir up as a puree. Let me know your thoughts.

  9. GeraNo Gravatar Says:

    Hi Fumi!

    Excellent recipe of a perfect balanced soup! Love this combo acorn more apple plus Roquefort (it’s very strong so only a little) and with Chardonnay better :)
    First time I see that at Google are foodies ;)

    Gera .:. sweetsfoods

  10. Fumi MatsubaraNo Gravatar Says:

    @bluesharkflame Try using Agave syrup also called agave nectar. It’s bit sweeter than honey, though less viscous. I have this one in my cupboard all the time:

    @Erik – Coming from a soup master that means a lot! Curry with butternut squash – sounds like something I need to try. Is that recipe found on your website?

    @Miguel – the original recipe called for 8 cups of stock, I cut it in half to make it 4 cups. The puree would work well; I would just add more seasoning. If you are thinking about making the puree for tots, then I would serve it as-is with out any more seasoning. Kids would dig the sweetness of the squash and the apples! Good idea my man.

    @Gera – Is it almost summer over there? Hope you are enjoying the warm weather!

    Thank you all for stopping by, hope you are having a wonderful Thanksgiving weekend!

  11. JudeNo Gravatar Says:

    Love the recipe. “Keyword: delicious” brought a smile to my face :)

  12. Fumi MatsubaraNo Gravatar Says:

    @Jude Totally! Planning to share more recipes from this cook book before I need to pass the book on to others in the office.

  13. FoongNo Gravatar Says:

    Wow. It looks great. Now, if I can get my hands on some squash…

  14. JessieNo Gravatar Says:

    Holy moly, this looks great! Love the addition of the cheese. Yum!

    a.k.a. The Hungry Mouse

  15. Fumi MatsubaraNo Gravatar Says:

    @Foong – Get some! :)

    @Jessie – Holy moly is right. Add cheese and its always good, right? :) I wish I would of made double portions!

  16. GaiaPapayaNo Gravatar Says:

    This was so good….I really wasn’t expecting squash, blue cheese and apples to be so good together! Kudos to you.

  17. JeremyNo Gravatar Says:

    Concentrated apple juice works great for a sugar substitute in many recipes; especially one like this!

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