Sunday, November 7, 2021

Acorn Squash and Apple Soup #SundayFunday

This silky smooth soup is made in an instant pot, making it a quick and easy first course or light lunch served with salad and a slice of bread.

Acorn Squash and Apple Soup

The Sunday Funday Bloggers are cooking with Winter Squash today.......
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I am hosting our group this week and asked the others to join me in sharing recipes that feature Winter Squash.  Let's see what we are serving up.......

squash and apple soup pin

I think that hard squash is one of my favorite seasonal foods.  I love all the different varieties and all the different meals you can make from them.  They are so versatile and can be used in recipes from soups to desserts.

This soup is chock full of fall flavors with the addition of apple.  It was served as the soup course at our eldest daughter's birthday dinner.  She took a sip and said "This soup tastes like applesauce".  That's a pretty good description actually.  The acorn squash may not have been the best choice with the apples because it is a mild squash.  While the soup was very tasty, I think the next time I make it I will go with a butternut or perhaps hubbard squash.  

Squash of many kinds make great soups like this Pumpkin Soup and this Roasted Butternut Squash Soup.  It is perfect for adding to salads as I have in this Flavors of Fall Salad and this Roasted Vegetable Salad.

It can be used for your entrees as I shared with this Stuffed Acorn Squash and this Roasted Squash RavioliMaple Glazed Delicata Squash is a great vegetable side dish, as is Baked Squash stuffed with Applesauce.

I have even served it as an appetizer when I made these Butternut Squash Pizzettas.  And, of course, who doesn't love Pumpkin Pie or this Pumpkin Praline Cheesecake?

And now I have a bunch of new Winter Squash Recipes to enjoy.  Life is very good!!!!

Soup, First Courses, Squash, Apple, Vegetarian, Vegan
Yield: 8 first course servings
Author: Wendy Klik
Acorn Squash and Apple Soup

Acorn Squash and Apple Soup

This silky smooth soup is made in an instant pot, making it a quick and easy first course or light lunch served with salad and a slice of bread.
Prep time: 10 MinCook time: 15 MinInactive time: 20 MinTotal time: 45 Min


  • 1/2 large vidalia onion, sliced
  • 2 t. olive oil
  • 1 acorn squash, peeled, seeded and cut into large chunks
  • 2 apples, seeded, cored and quartered
  • 2 carrots, scraped and chunked
  • 1 stalk celery, sliced
  • 4 c. vegetable stock
  • salt, pepper and cinnamon to taste


  1. Turn the instant pot to saute setting.  When hot add the olive oil and wait for the pot to signal hot again.  Add the onions and cook, stirring occasionally, until translucent and fragrant.  Add the squash, apple, carrots, celery and vegetable stock.  
  2. Seal the instant pot and manually set to cook on high pressure for 5 minutes.
  3. Let pressure release naturally or, if you are in a hurry, release pressure manually after 10 minutes.  Using an immersion blender or food processor, puree until smooth.  
  4. Taste and season with salt, pepper and a dash of cinnamon.


Adapted from a recipe by Real Food Blogger

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  1. I love that it's silken and soupy, I find that so many pureed vegetable soups are thick and I love them thin an brothy.

  2. I love the addition of the apple for another hint of sweetness, Wendy. A bowl of warming soup is such a comfort when it's cold outside!


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