Winter Squash Soup with Lyman's Applesauce

December 20, 2022

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.





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


  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.

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