Cooking Index - Cooking Recipes & IdeasApple And Acorn Squash Soup Recipe - Cooking Index

Apple And Acorn Squash Soup

Courses: Soup, Vegetarian

Recipe Ingredients

1 cup 62g / 2.2ozOnion - diced
1 cup 146g / 5.1ozShallots - diced
2 tablespoons 30mlSafflower oil
3 lbs 1362g / 48ozAcorn squash - peeled, deseeded,
  And cut into 1" cubes = (or delicata or other winter squash)
3 cups 711mlApples (cooking variety of choice) - peeled, cored, and diced
1 tablespoon 15mlMinced ginger
4 cups 948mlVegetable stock
2 cups 474mlApple juice
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground white pepper
1/4 teaspoon 1.3mlNutmeg
1 cup 237mlSoy milk = (rice milk or other non-dairy milk)
1/2 cup 118mlOat bran
  Toasted pumpkin seeds or almonds
  Freshly snipped chives

Recipe Instructions

In a large pot, saute the onion and shallots in safflower oil, for 5 minutes to soften. Add the acorn squash, apples, and ginger, and saute an additional 5 minutes. Add the vegetable stock, apple juice, salt, white pepper, and nutmeg, and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until the squash is tender.

Using an immersion hand blender or a food processor in batches, puree the soup until smooth and creamy. Return the soup to the pot, reheat over low heat, if necessary, and whisk in the soy milk and oat bran. Taste and adjust the seasonings as needed.

Garnish individual servings with either a few toasted pumpkin seeds or almonds or a few snipped chives for added color.

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