Ingredients

½ cup butternut squash, cubed
½ cup pumpkin, cubed
10 grape tomatoes
.33 cup apple juice
ginger root, amount based on preference
½ granny smith apple, cut into bite-sized chunks
2 tablespoon dried cranberries
1 tablespoon baby spinach, broken into flake-sized pieces
1 dash cinnamon
curry powder, to taste
1 pinch sea salt

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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Comments

Top voted

beanybeegan

Dec 29, 2010

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

kathrynintheraw

May 05, 2010

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

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beanybeegan

Dec 29, 2010

100 votes
+
Vote up!
-
Vote down!

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

Top Voted

kathrynintheraw

May 05, 2010

96 votes
+
Vote up!
-
Vote down!

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

Top Voted

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