Apple and Acorn Squash Soup

1 Acorn Squash
1 apple, any variety
1 carrot
1 3/4 cups vegetable broth
1 garlic clove
1/2 large onion
1 Tbsp plus 1 1/2 tsp unsalted butter
2 Tbsp Almond milk
1/4 tsp cinnamon
1/4 nutmeg
1/8 tsp allspice
Black pepper to taste


I added 1/8 th tsp of allspice at the end for a added sweetness. Adjust the seasoning as you like.

You can use any milk desired. The original recipe called for half and half. Also, The spices are a good base.

Preheat oven to 400. Cut the squash in half and remove the seeds. Place squash in a baking dish and add enough water to cover the bottom of the pan. Bake 45 minutes. Drain the water and let squash cool enough to touch. Meanwhile, chop the onion, carrot, garlic and lastly the apple. Remove squash pulp from skin. Melt butter in a large pan. Saute the chopped ingredients until soft; 5-7 minutes. Add the broth then the cooled squash to the pan. Simmer 20 minutes, stirring often. Pour mixture into blender no more than half full. Working in batches, pulse the soup a few times before pureeing. Return the puree to the pot and add the milk and seasonings. Stir and serve.

Serving Size: make 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user COCOBUCKMAN.