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Acorn Squash Soup with Apples + Figs
Servings: 2
Ingredients
- 1 medium acorn squash (+2 to use as serving bowls)
- 1 TBSP unsalted butter
- 1 medium yellow onion
- 2 apples , peeled + sliced
- 1 cup Orchard Choice or Sun-Maid California Dried Figs , divided
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried basil leaves
- 4 cups veggie broth
- 1/2 cup half + half
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oven to 350°F. Cut squash in half and place it cut sides up, in a rectangular pan. Pour water into the pan to 1/4-inch deep. Bake uncovered about 40 minutes or until tender. When it’s cool, remove pulp from rind and set aside.
- Melt butter in a saucepan over medium heat. Cook onion in butter for 3 minutes, stirring occasionally, until crisp-tender. Stir in apples, 1/2 cup of dried figs, thyme and basil. Cook for 2 minutes, stirring constantly. Stir in broth. Heat to boiling, then reduce heat to low and simmer uncovered 30 minutes.
- Blend the soup in batches on medium speed about 1 minute or until smooth; pour into bowl.
- Return blended soup to the saucepan. Stir in half-and-half, nutmeg, cinnamon, salt and pepper. Heat until hot. Serve with the other half of the dried figs as a topping.