Print Recipe

Butternut and acorn squash are combined with carrots, onions, broth and a dollop of Lyman's Own Applesauce. Hearty and chock full of vitamins and nutrients, it's the perfect soup for curling up by the fire this winter.

Ingredients: 

2 acorn squash

1 large butternut squash

6 tbspns unsalted butter

6 tbspns brown sugar

3 carrots, peeled and halved

48 oz. chicken broth, divided

1 tspn cinnamon

pinch of cayenne pepper

1 cup Lyman's Own applesauce (available only at the Apple Barrel Farm Market)

1/2 cup sour cream

pinch of nutmeg

2 sprigs fresh thyme

fresh ground pepper

 Directions: 

1. Preheat oven to 350.  Cut squash in half and scrape out seeds and pulp and discard.  Place squash with cavity side facing up in a very large roasting pan.  Fill each cavity with a tablespoon of butter and brown sugar.  Arrange carrots and onion around squash.  Fill pan with 2 cups of the chicken broth and tightly cover pan with aluminum foil (make sure it's sealed tightly or broth will evaporate and it may burn.)  Bake for 2 hours.
2. Remove pan from oven.  Remove aluminum foil carefully.  Let vegetables cool for about 10 minutes. Scoop squash out of it's skin and place in a large stock pot.  Discard skins. Add carrots, onion, and any left over broth to the stockpot.  Add cinnamon, cayenne pepper, and remaining broth.  Mix well and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Puree the soup in a blender or food processor in batches.  Return to a clean pot.
4. Top each bowl with a dollop of applesauce, sour cream, fresh thyme, nutmeg, and fresh ground pepper before serving.