Acorn Squash & Apple Soup Recipe

Posted by:Lindsay S. Nixon Category: Recipe

I was tempted to call this "apple pie soup" because it fills the house with that exact aroma when it's simmering. Who needs glade candles? Just make a pot of soup! This simple soup is pure bliss -- the apples and cinnamon naturally compliment the squash flavoring and the hint of curry with a touch of nutmeg helps capture the essence of Autumn. (It's even better the second day!) Enjoy!!

Lindsay S. Nixon

Hi I'm Lindsay also known as the Happy Herbivore.
I've dedicated myself helping folks lose weight on a vegan diet. I been blogging since 2006, written 6 books, and started a business called Meal Mentor.

Recipe:Acorn Squash & Apple Soup

Prep time: 10 min | Cook time: 20 min | Total: 30 min | 2 servings

Description

Like warm apple pie in a bowl!

Chef's Notes: Any red-skinned apple will do such as gala or mcintosh. You can also substitute brown sugar for the pure maple syrup.

Ingredients

1 whole acorn squash (small)
1 cup red apple, diced
½ tsp mild curry powder
1¼ tsp cinnamon
¼ tsp nutmeg
½ cup nondairy milk
2 tbsp pure maple syrup

Instructions

Cook whole squash in microwave for 8-10 minutes or until you can stab it with a fork easily. Allow the squash to slightly cool so it is safe to handle. Cut in half, scoop out the seeds and discard. Scoop out the flesh and transfer to a medium saucepan. Add apples, spices and 1 cup water, stirring to mix completely. Bring to a boil over high heat then reduce to low and simmer until apple pieces are very tender, about 15-20 minutes. Transfer to a blender, add non-dairy milk and puree until smooth and creamy. Tastm adding syrup as desired and blend again.

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