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Acorn Squash and Apple Soup


Acorn Squash and Apple Soup

Acorn Squash and Apple Soup

Fiona Haynes
Acorn Squash has a slightly earthier taste than butternut squash, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread.

Cook Time: 40 minutes

Total Time: 40 minutes


  • 1 Acorn Squash (about 1 1/2 pounds)
  • 2 tsp canola oil
  • 1 medium onion, finely chopped
  • 1 large Granny Smith Apple, peeled, cored, and chopped into 1/2-inch pieces
  • 2 tsp curry powder
  • 2 cups fat-free, low-sodium chicken broth


Pierce acorn squash with a fork, and place on a paper towel in the microwave for 8-10 minutes. Pierce with tip of knife to see if it’s tender. Carefully remove from microwave.

Allow to cool, then halve the acorn squash lengthwise. Scoop out seeds and fibers.

Meanwhile, heat oil in a medium pot or Dutch oven. Sauté onions and apples for 5 minutes, until softened. Sprinkle curry powder and stir well.

Scoop the flesh of the acorn squash from the skin and add to pot. Discard skin.

Pour in chicken or vegetable broth. Bring to a boil, then cover and simmer for 15 minutes.

Using a hand blender or a regular blender, puree the soup until smooth. Serves 4

Per Serving: Calories 145, Calories from Fat 2.8g (sat 0.2g), Cholesterol 0mg, Sodium 37mg, Fiber 4.3g, Protein 2.6g

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