Fall Acorn Squash Apple Soup!!!

Fall is here, and like I have said before I love everything Fall, and that includes soup. Below is yummy fall soup recipe. 

Acorn Squash Apple Soup

Ingredients
(Makes 4-6 servings)

1 acorn squash
2 tbsp olive oil, divided
1 medium onion, diced
1 large apple, diced
2 tsp chopped fresh ginger
4 cloves garlic, chopped
2 cups garbanzo beans
1 tsp dried thyme
1/2 tsp dried sage
4 cups water vegetable broth
2 cups apple juice
Freshly-ground salt and pepper to taste
    
Directions
Preheat oven to 375°F. Cut squash in half, rub with a little oil, and place on sheet pan cut side down. Roast for 30 minutes, or until insides are tender. Remove from oven and allow to cool.  Scoop out insides of squash and set aside.

Add oil to a pot over medium heat. Sauté the onion and apple for about 5 minutes. Add ginger and garlic and sauté for an additional minute. Add garbanzo beans, squash, thyme, and sage. Cover with vegetable broth and apple juice and bring to a boil. Once boiling, reduce heat, cover, and cook until vegetables are soft, about 15–20 minutes.

Next, blend the soup by using an immersion blender or transfering it to a regular blender. If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. Allow the soup to cool for a few minutes, then blend small batches on medium speed while holding the lid down with a large pot holder or towel in hand. Serve hot, with salt and pepper to taste.



Enjoy this yummy fall soup, and send me you're recipes to be featured on the site. Also be careful some soups can be loaded with all kinds of calories and fats that you wouldn't expect in soup. Also some canned soup can contain a lot of sodium, so as always its better to make homemade.