Roasted Acorn Squash Soup with Apples and Bacon


  • cracked pepper
  • salt to taste
  • 1 tsp. pumpkin pie spice
  • ½ tsp. thyme
  • 1 ½ cup apple cider
  • 2 cups chicken broth
  • 2 small granny smith apples, peeled, cored, and diced
  • + 3 more ingredients
    • 1 small yellow onion, diced
    • 5 pieces bacon, cut into ½ inch pieces
    • 2 large acorn squash

1. Preheat oven to 400F. Line a cookie sheet with foil, and spray with cooking oil spray. 2. Cut acorn squash lengthwise and remove seeds and fibers. Place cut side down onto prepared cookie sheet. Roast squash for 30-40 minutes, or until flesh and outer skin is soft and just carmelized. 3. Whe...

View full recipe at SpringPad


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