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


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.

Instructions Checklist
Instructions Checklist
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.