Roasted Acorn, Butternut, and Apple Soup

Ingredients

• 0.5 cups butter , softened
• 0.5 cups brown sugar
• 0.5 cups honey
• 1 butternut squash , halved lengthwise and seeded
• 2 acorns squashes , halved and seeded
• 3 Grannys Smith apples , peeled and cored
• 1 tablespoon olive oil , or to taste
• 1 large white onion , diced
• 1 tablespoon thyme
• 8 cups vegetable stock
• 2 cups apple cider
• 1 cup water

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C).

2. 2

   Mix butter, brown sugar, and honey together in a bowl. Spoon about 1/6 of the butter mixture into the cavities of each of the butternut squash halves and the acorn squash halves. Arrange squash halves in large baking dishes.

3. 3

   Roast squash in preheated oven for about 30 minutes. Arrange apples around the squash halves and continue baking until flesh is easily removable with a spoon, about 30 minutes more.

4. 4

   When you add the apples to the oven, heat olive oil in a small skillet over medium-low heat; add onion and thyme. Cook onion, stirring frequently, until completely caramelized, about 30 minutes.

5. 5

   Scoop roasted squash into a large pot; add apples and caramelized onion. Pour vegetable stock, apple cider, and water into the pot; bring to a boil and remove from heat.

6. 6

   Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Reheat before serving, as needed.