Acorn Squash and Apple Soup

Acorn Squash and Apple Soup

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 106.0
  • Total Fat: 3.3 g
  • Cholesterol: 11.4 mg
  • Sodium: 801.9 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.1 g

View full nutritional breakdown of Acorn Squash and Apple Soup calories by ingredient


This delicious (and low calorie) fall soup could really be made with any squash - it's wonderful with butternut as well as acorn! This delicious (and low calorie) fall soup could really be made with any squash - it's wonderful with butternut as well as acorn!
Number of Servings: 4


    1 yellow onion, chopped
    1 clove garlic, chopped
    1 rib of celery, chopped
    1 carrot, chopped
    1 Tbsp butter
    1 acorn squash, peeled, seeds removed, chopped
    1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
    3 cups chicken broth (or vegetable broth if vegetarian)
    Pinches of nutmeg, cinnamon, salt and pepper


Combine butter, onion, garlic, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10-20 minutes or until squash is soft. Puree. Add spices to taste.

Makes approximately four 2-cup servings, or 5-6 smaller ones.

*I think you could use EVOO in this, but the butter lends itself to the overall sweet-and-savoriness of the dish. Besides, in moderation, some butter can actually be a bit good for you! If in doubt, please read "Real Food: What to Eat and Why" by Kendra Planck. Yum!

**To make this vegetarian (or even vegan), use oil instead of butter, and vegetable broth instead of chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user LOVELYMRSB.

TAGS:  Side Items |

Member Ratings For This Recipe

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    Left the cinnamon out and anyone can add their own, but it is delicious! - 1/28/20

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    This looks really good
    - 12/3/19

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    This was awesome! I made couple changes...just added some left over sweet potato to the mix. This is a keeper! - 2/19/19

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    used pressure cooker for squash and vegetables. 12 minutes for squash, 8 for vegetables. peeled squash and put back into cooker along with vegtables. - 10/26/15

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    Fantastic! Did not change anything, except to cook the pepper and salt into the soup. Going to be a favorite around our house! - 10/25/11

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    This turned out well but I did make a couple of changes. First I baked my acorn squash ahead of time. I also left the skin on my apples and processed them with the veggies before cooking. I added 1/2 chicken breast for some extra protein.I cooked it chopped w/ the veggies. It adds 55 cal per serv. - 9/25/11