Oct. 7, 2008
Acorn Squash & Apple Soup 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!!
Prep time: | Cook time: | Total: | 2 servings
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.
1 whole acorn squash (small)
1 cup red apple, diced
½ tsp mild curry powder
1¼ tsp cinnamon
¼ tsp nutmeg
½ cup plant-based milk
2 tbsp pure maple syrup
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.