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
Winter is coming, so am looking up the warm soups. This looks great.
kathrynintheraw
May 05, 2010
This looks delicious! I can't wait to try it!
All
beanybeegan
Dec 29, 2010
Winter is coming, so am looking up the warm soups. This looks great.
kathrynintheraw
May 05, 2010
This looks delicious! I can't wait to try it!
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