Acorn squash and apples come together wonderfully in this creamy fall soup. Made with vegetable broth, it’s suitable for vegetarian diets.

Yield: Serves 6.



  • ​1 large acorn squash (about 2 lb), halved lengthwise and seeded
  • 3 tbsp salted butter, divided
  • 4 cups diced peeled apples
  • 2 cups chopped onions
  • 1 1/2 cups chopped celery
  • 5 cloves garlic, finely chopped
  • 6 cups no-salt-added vegetable broth
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup apple juice
  • 2 tbsp liquid honey
  • 2 1/2 tsp salt
  • 1 cup light cream (10%)
  • Plain yogurt*
  • Sliced green onion*


  1. Preheat oven to 375°F.
  2. Place squash halves, cut side down, in a parchment paper-lined rimmed baking sheet.
  3. Bake until squash is tender, about 40 - 45 minutes.
  4. When cool enough to handle, scoop squash from shell halves; discard shell halves. There should be about 4 cups squash; set aside.
  5. Melt 2 tbsp butter in a Dutch oven over medium-high heat. Add apples and sauté until tender and lightly browned, about 8 minutes.
  6. Transfer apples to a plate; set aside.
  7. Melt remaining 1 tbsp butter in same Dutch oven over medium heat. Add onions, celery and garlic; sauté until softened, about 5 minutes.
  8. Add squash, broth, ginger, cinnamon and nutmeg; stir to combine. Bring to a boil.
  9. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes.
  10. Return apples to Dutch oven; stir to combine. Stir in apple juice, honey and salt; cook, stirring, until heated through. Stir in cream. Remove from heat.
  11. Using a hand blender, purée mixture until smooth.
  12. Serve topped with yogurt and green onion.
Nutritional analysis per serving:

321 calories, 10.9 g fat, 4.4 g protein, 55.8 g carbohydrate, 10.8 g fibre, 1095 mg sodium

*Ingredient not included in nutritional analysis.