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Roasted Acorn Squash Soup with Horseradish and Apples

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Recipe photo courtesy of Charles Maraia

Pureed soups can be made with a variety of vegetables. This soup is also delicious when made with roasted beets or carrots in place of the squash.

Source: Martha Stewart Living, November 1999
Servings

Ingredients

Directions

For Roasted-Beet Soup:

For Roasted-Carrot Soup:

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Reviews

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How would you rate this recipe?
62
  • Atwood Atte-wode
    8 FEB, 2014
    There is no typo in this recipe it requires three teaspoons of horseradish which equals one tablespoon! As much as I love horseradish I think 3 tablespoons of horseradish might be a little overwhelming in this recipe!
    Reply
  • Candy Goes-Quinn
    25 OCT, 2012
    This recipe is fantastic!~ The only thing I would change is: you can cook the squash in the microwave, and it has more moisture... also, there is a type-o, and you need 3 tblspns of horseradish... altogether. So, just be aware of that. The combination of apples and horseradish is amazing... the soup is so silky smooth.. . I loved it, and my family will too! Thank you!
    Reply
  • ColleenMadison
    13 NOV, 2011
    This soup was flavorful and delicious! I microwaved the squash rather than baked it, so it was ready in less than 30 min.
    Reply
  • sharbo
    31 OCT, 2010
    Worst most bland soup. Followed the recipe and tossed it out after trying it. Very disappointed. Made it for a first course for my daughter's birthday. Can't think of anything to add to save it.
    Reply

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