On Line Cookbook
Squash Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Acorn squash and apple soup


Serves/Makes:4 or more servings

  • 1/2 cup (125 ml) chopped onion
  • 1/3 cup (80 ml) sliced carrot
  • 1-3/4 cups (425 ml) apple cider or juice
  • 1 tsp (5 ml). instant chicken bouillon
  • 1 tsp (5 ml). lemon juice
  • 1/4 tsp (1 ml). ground ginger
  • 1/4 tsp (1 ml). white pepper
  • 2 cups (475 ml) cooked acorn squash
  • 1 cup (225 ml) milk or light cream
  • Boil squash.
  • Simmer for 20-25 minutes until tender.
  • In large saucepan cook onion and carrot in cider, covered, for about 12 minutes until tender.
  • Do not drain.
  • Add bouillon, lemon juice, ginger, and pepper.
  • Transfer to blender/food processor.
  • Add mashed squash and blend until smooth.
  • Return squash mixture to pan and add milk or cream.
  • Bring mix to boil stirring constantly.
  • Reduce heat, cover, simmer 5-10 minutes, until blended, stirring once or twice.
Easy and delicious.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2022 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.