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Roasted Acorn Squash Soup with Horseradish and Apples

This soup is also delicious when made with roasted beets or carrots in place of the squash.

  • servings: 8
Photography: Charles Maraia




  • 3 acorn squash (about 3 pounds total)
  • 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
  • 1 1/2 cups apple cider
  • 1 tablespoon freshly grated horseradish
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Granny Smith apples (about 1 pound)
  • Juice of 1 lemon
  • 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
  • Olive-oil cooking spray


  1. Step 1

    Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.

  2. Step 2

    Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.

  3. Step 3

    Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley.

Martha Stewart Living, November 1999



Reviews (4)

  • 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!

  • 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!

  • 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.

  • 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.