Squash And Apple Soup

Squash And Apple Soup

Ingredients:
1 acorn or butternut squash
1 small onion, diced
2 carrots, diced
1 tbsp olive oil
9 cups (2 liters/70 oz) vegetable stock
2 apples, sliced
freshly ground black pepper

Directions:
1. Preheat the oven to 450°F (230°C/gas 8).
2. Cut the squash in half and remove the seeds. Place both halves flesh-side down in a
baking dish with 1–2 cups (250–475ml/8–16 oz) water. Place in the oven and bake
for 40–50 minutes, until the flesh is bright orange and a fork punctures it easily. Set
aside until cool enough to handle.
3. Meanwhile, put the oil in a pan and sauté the onion and carrots for 5 minutes, until
the onion is translucent.
4. Add the stock and apple, then simmer for 10 minutes, or until the apple is soft.
5. Peel the cooled squash and add to the stock. Heat until warmed through.
6. Blend to a purée, then add pepper to taste.
Note: You can make your own veggie stock using leftover pulp from your juicer. Visit
the soup recipe section of our website ( to find instructions.
SWEET POTATO AND BOK CHOY SOUP
Makes 2 servings
Nutrition