Sweet Acorn Squash And Apple Soup

From: Spencer #2

On Nov 2, 2009

Excellent fall soup. I served it hot with a dollop of sour cream for a Harvest dinner. The apple really adds something special to the flavor. This goes into the "Definitely make again" category.

From: Chef #738454

On Oct 22, 2009

Excellent soup. Delicious. I cooked my acorn squash (whole) in the oven on a previous day. I used half n half instead of heavy cream. I served this with turkey kielbasa sandwiches. It was a perfect complement. Thank you very much!

From: Kumquat the Cat's friend

On Nov 25, 2005

A truly outstanding soup, it filled the entire house with the aroma of Fall. I used oil, butter and heavy cream quite sparingly, and it was still wonderful. To give it a little more body, you may want to make sure your squash is on the large side or use two. I opted for adding maple syrup we recently picked up from the Neil and Rita Rowat orchard in Ontario, CAN (awesome stuff). Next time I will include yogurt garnish and the cream sherry. BF made sure to tell me to keep this one. So, I think I just found a wonderful side dish for our upcoming Thanksgiving feast! Thanks so much Rita! Update - Made for Thanksgiving, even tastier than it was a few weeks ago. Decreasing the liquid to squash ratio made it nice and thick too. Really wonderful. Forgot to buy cream sherry, maybe next time!

From: Kaarin

On Oct 29, 2005

Warming and filling soup-I love the creaminess and warm spices subtly sweetened with syrup! I used chicken broth, but think it would be better with veggie broth. I also added extra apples. A great fall recipe; thanks Rita!