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Acorn Squash & Apple Soup
Makes Serves 4-6. Photo by SunRype
By SunRype


  1. Cook squash in microwave on high in 5 minute intervals until completely softened & cooked through. Please Note: Cook times will vary depending on your microwave.
  2. Combine 1/2 cup (125 mL) chicken stock, apples & onion in medium sized saucepan. Cover & cook over low heat for 10 minutes.
  3. Add cooked squash pulp, remaining chicken stock, SunRype Pure Apple Juice, ginger & salt. Cover & simmer for 20 minutes.
  4. Puree soup in batches in blender or food processor. Strain through sieve into clean saucepan, pressing puree with back of spoon.
  5. Reheat soup gently. Season with salt & pepper. If desired, garnish each bowl with yogurt or sour cream & chives.
  • 2 acorn squash (medium size), seeded and halved
  • 3 cups (750 mL) chicken stock
  • 2 green apples, chopped
  • 1/2 cup (125 mL) SunRype Pure Apple Juice
  • 2 stp (10mL) fresh ginger root, peeled and grated
  • 1/2 tsp (2.5 mL) salt (optional)
  • 1 tbsp (15 mL) lemon juice
  • pepper to taste
  • Optional: yogurt or sour cream & chives