Delicious acorn squash, roasted and then combined with carrots, onions and apples to make a creamy smooth soup with pumpkin spice flavors. Perfect for a cold fall or winter evening.
Acorn squash can be easily substituted with canned pumpkin or roasted butternut squash.
Prep: 20 minutes
Cook: 75 minutes (overlaps with prep time)
Yield: 2 quarts
Serves: 6-8
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