Acorn Squash & Apple soup

A sweet and warm soup for the winter!


Prep : 25 min

Cooking : 55 min

Servings : 6-8


  • 2 acorn squash

  • Salt & pepper, to taste

  • 2 Tbsp butter

  • 1 cup yellow onion, chopped

  • 2 apples, unpeeled, cored and cut into quarters

  • 1 clove garlic, finely chopped

  • 1 tsp curry powder

  • 1 Tbsp fresh ginger, chopped (I used minced ginger in a jar, eg here)

  • 1 tsp apple cider vinegar

  • 3 cups vegetable broth

  • 1/2 cup unsweetened soy milk

  • Optional : Pumpkin seeds, for serving


  1. Preheat the oven to 400˚F. Line a baking pan with parchment paper or silicone mat. Set aside.

  2. Slice the squash in half and remove the seeds using a spoon. Season with salt and pepper.

  3. Place the squash face down on the baking sheet. Bake for 30 minutes or until a knife cuts through easily. Let cool, remove flesh and place in a bowl. Set aside.

  4. In a frying pan, melt the butter and cook the onion for 5–10 minutes or until soft.

  5. Add the apples, garlic, curry powder, ginger and apple cider vinegar and cook for 2 more minutes.

  6. Add the squash and vegetable broth and bring to a boil.

  7. Reduce heat and let simmer for 15 minutes.

  8. Add the milk and process the mixture until smooth. Adjust seasoning if needed and garnish with pumpkin seeds.

Recipe veganized from Trois Fois Par Jour :