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.

Martha Stewart Living, November 1999


Credit: Charles Maraia

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.

  • 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.

For Roasted-Beet Soup:
  • Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2.

For Roasted-Carrot Soup:
  • Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.


Reviews (4)

62 Ratings
  • 5 star values: 8
  • 4 star values: 33
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 3
Rating: Unrated
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!
Rating: Unrated
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!
Rating: Unrated
This soup was flavorful and delicious! I microwaved the squash rather than baked it, so it was ready in less than 30 min.
Rating: Unrated
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.