When the temperature starts reading in the single digits, there’s no doubt that it’s soup weather. This roasted acorn squash soup is great because it makes use of winter squash, of which we have an abundance. But winter squash is also great because it keeps forever, so we don’t feel a whole lot of time pressure to use it.
Will the Kids Eat It?
One of them will! Our youngest really loves just about any soup we make him, and we’re thankful for that. The other two are at least very creative with their soups, as our tablecloths will attest. It’s a losing battle to get them to not make a mess with the soup they’re not eating, but it’s one I still can’t help but fight. One of these days I’m going to get them to try soup, any soup, and they’re going to apologize for the years of resistance. I swear this will happen.
1 large acorn squash
2 Tbsp vegan butter (or regular butter, if that’s your thing)
1 red onion, sliced
1 large apple, cored and sliced
2-3 cups vegetable stock
Preheat the oven to 400° F. Cut the squash in half and scoop out the seeds. Roast for about 30 minutes, or until nice and soft. Set aside to cool. Melt the vegan butter and sauté the onion until starting to turn brown. Add in the apple and cook until the outside of the slices are starting to caramelize. Add in the squash flesh and stock and cook for about 30 minutes, or until the flavors are blended. Puree. (If you have a vitamix, just stick everything in there and throw it on the soup setting.)
We like to use Mason jars to package leftovers as much as possible. They’re the workhorses of our kitchen. We split the soup up into 16-oz pint jars and refrigerate. When packing for lunch, we put one serving of soup with one quarter cup serving of sweet and spicy pumpkin seeds.