Even though I hate to say goodbye to summer, I do love all the early signs of fall: the days growing shorter, needing that extra blanket at night, and biting into that first cool, crisp apple. I also love fall because of the variety of squash that always end up being just sweet enough to trick me into forgetting about dessert.
This soup makes me wish it was fall every day of the year. I love eating this with crusty rosemary bread white watching the leaves scatter outside the window. It’s a little bowl of bliss that I’m sure you’ll love too.
Acorn Squash Apple Soup
Serves 4 – 6
- 1 acorn squash
- 2 Tablespoons olive oil, divided
- 1 medium onion, diced
- 1 large apple, diced
- 2 teaspoons chopped fresh ginger
- 4 cloves garlic, chopped
- 2 cups garbanzo beans
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 4 cups water vegetable broth
- 2 cups apple juice
- Freshly-ground salt and pepper to taste
- Preheat oven to 375 degrees. Cut squash in half, rub with a little oil, and place on sheet pan cut side down. Roast for 30 minutes, or until insides are tender. Remove from oven and allow to cool. Scoop out insides of squash and set aside.
- Add oil to a pot over medium heat. Sauté the onion and apple for about 5 minutes. Add ginger and garlic and sauté for an additional minute. Add garbanzo beans, squash, thyme, and sage. Cover with vegetable broth and apple juice and bring to a boil. Once boiling, reduce heat, cover, and cook until vegetables are soft, about 15 – 20 minutes.
- Next, blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches on medium speed while holding the lid down with a large pot holder or towel in hand). Serve hot, with salt and pepper to taste.