Roasted Acorn, Butternut, and Apple Soup

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View 10 mins In a mixing bowl, combine the softened butter, brown sugar, and honey until well combined. Spoon approximately one-sixth of the butter mixture into the cavities of each squash half. Place the squash halves in large baking dishes. (10 minutes)

Recipe View 1 hrs Roast the squash in the preheated oven for 30 minutes. Arrange the quartered apples around the squash halves. Continue baking until the squash flesh is easily pierced with a fork and the apples are tender, about 30 minutes more. (60 minutes)

Recipe View 35 mins While the squash and apples are roasting, heat the olive oil in a skillet over medium-low heat. Add the diced onion and thyme. Cook, stirring occasionally, until the onion is deeply caramelized and golden brown, about 30 minutes. (35 minutes)

Recipe View 10 mins Once the squash and apples are roasted, scoop the flesh into a large pot or Dutch oven. Add the caramelized onion. Pour in the vegetable stock, apple cider, and water. Bring the mixture to a simmer over medium heat, then remove from the heat. (10 minutes)

Recipe View 15 mins Carefully transfer the soup in batches to a blender, filling it no more than halfway. Secure the lid tightly and pulse a few times before blending continuously until smooth. Alternatively, use an immersion blender directly in the pot. (15 minutes)

Recipe View 5 mins Return the pureed soup to the pot. Reheat gently over low heat, seasoning with salt and pepper to taste. Serve hot, garnished with a swirl of cream or a sprinkle of toasted pumpkin seeds, if desired. (5 minutes)