Acorn Squash & Apple Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

A garnish of fried shiitake mushrooms and a drizzle of spiced mint butter add elegance to this fragrant soup, which makes the most of the cool-weather harvest.


  • 2 tbsp. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 tsp.


  1. Heat olive oil in a 6-qt. saucepan over medium-high. Cook onion, stirring occasionally, until golden, about 15 minutes. Stir in turmeric, five-spice powder, garlic, and ginger and cook until fragrant, about 1 minute. Add squash, stock, apples, salt, and pepper and bring to a boil. Cover and cook, stirring occasionally, until squash and apple are tender, about 15 minutes.