Recipe Directions

Soak squash 1-2 hours.

In a blender, combine squash, pumpkin, tomatoes, ginger, and apple juice. Blend until smooth. Add more juice (though I recommend using water as the apple flavour may overpower the others.) for a thinner soup. Pour into bowl and drop in apple chunks. Stir the apples into the soup. Top with spinach flakes and dried cranberries.

For those interested, the basic nutrition facts are: 165 kcal/1g fat/41g carb/7g fiber/2g protein

Riotsiren's Thoughts

By riotsiren

I’ve been craving winter squashes lately. My mom gave me a huge bag of dried cranberries, and I thought they would go perfect in a creamy squash soup. I didn’t have any carrots, but next time I make this, I plan to add either shredded carrots as a garnish, or diced carrots to the soup with the apples. Orange juice would made a wonderful substitute for the apple juice.

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Winter is coming, so am looking up the warm soups. This looks great.

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This looks delicious! I can't wait to try it!

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