Acorn Squash Soup with Cider

For a nice flavor variation, use 1⁄4 cup of fruit brandy in place of 1⁄4 cup of the cider.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 8


  • 3 acorn squash
  • 2 Tbsp. butter
  • 1 1⁄2 cups diced onion
  • 3 cups hard cider
  • 4 cups chicken broth
  • 1 tsp. ground cardamom
  • 1⁄2 tsp. ground cinnamon
  • 1⁄8 tsp. ground nutmeg
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 Tbsp. orange juice


  • Preheat the oven to 400°F. Cut the squash in half and scoop out the seeds and slimy threads. Place the squash halves cut-side down on foil-lined baking sheets; bake for about 35 to 45 minutes, until tender.
  • In a soup pot, melt the butter on medium heat and sauté the onions until soft. Scoop out the cooked squash flesh and add it to the pot along with the cider and chicken broth. Bring to a boil, reduce to a simmer, and cook for about 20 minutes.
  • Remove from heat and let cool slightly. Using a blender or food processor, purée the mixture. Return it to the pot. Stir in cardamom, cinnamon, nutmeg, salt, pepper, and orange juice.