The Perfect Fall Soup


Acorn Squash Soup

Recipe by Justin Kouri

Yields 4 servings / 2 quarts


Gazpachos in the summer or hearty purees in winter, I love serving soups as a first course when entertaining. Soups can be made a day or two prior to your party, freeing up time the day of to arrange flowers or for putting the finishing touches on your table-scape.



1 acorn squash

1 sweet potato

1 small onion

1 apple (I prefer granny smith.)

3T Olive oil

Salt & pepper

1 quart chicken stock

1 cup white wine

Juice of 2 lemons



Preheat oven to 400F.


Peel and de-seed squash. Peel potato, onion and apple. Cube ingredients into similar sizes. (This is important so that everything cooks at the same rate.) Combine the ingredients into a large bowl and toss with olive oil, salt and pepper. Transfer ingredients to a parchment lined sheet tray and roast for 30 minutes, or until the vegetable are tender. There should be no resistance when you pierce them.


Meanwhile, bring the stock and wine to a simmer.


When the vegetables have cooled slightly, transfer them to a blender along with the stock mixture and puree until smooth. Be careful not to overfill your blender; the heat from the soup may blow the lid off. The last thing you need when preparing dinner is soup on your counters and floor. So puree in batches. Season with salt and lemon juice.