Acorn Squash & Apple Soup

• Total time: 30 min
• Cook time: 20 min
• Prep time: 10 min

• 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

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.

Servings per batch: 2

• Calories: 184
• Fat: 1.30g
• Carbohydrate: 45.60g
• Dietary Fiber: 5.80g
• Sugars: 17.70g
• Protein: 2.20g