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Acorn Squash Apple Soup
(Published: )
Prep Time Cooking Time Servings
4 people
  • 1 tbsp lemon juice
  • 2 acorn squash, halved and seeded
  • 3 c vegetable stock
  • 2 tart green apples, cored and chopped
  • 1/2 c chopped onion
  • 1 c apple juice
  • 2 tsp grated fresh ginger
  • 1/2 tsp salt
  • Pepper to taste
  • 1 green onion, finely chopped
  • Pumpkin seeds

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1)Place squash cut side down on steaming rack in a saucepan, over simmering. Cover & steam until tender, about 10 min. Let squash cool until it can be handled. Scoop flesh from skin.
2)Combine 1/4 c stock, the apples and onion in med saucepan. Cover and cook over low heat 10 min. Add squash, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 min.
3)Puree soup in batches in processor or blender (optional). Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Serve garnished green onion and pumpkin seeds.

Suitable for these diets:

Vegetarian Vegan

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