Bunyan's Diabetic Acorn Squash and Apple Soup

Bunyan's Diabetic Acorn Squash And Apple Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Paul Bushay


If you have a stick blender you can puree it right the pot so you don't have to dirty your blender or food processor

★★★★★ 1 vote
15 Min
30 Min
Stove Top


acorn squash, halved and seeded
3 c
low sodium chicken stock
tart green apples, cored, peeled and chopped
1/2 c
onion, chopped
1 c
apple juice, unsweetened
2 tsp
ginger, peeled and fresh grated
1/2 tsp
sea salt
1 Tbsp
lemon juice
1/8 tsp
freshly cracked black pepper
1 Tbsp
yogurt, low-fat, plain
4 Tbsp
fresh chives, chopped


1Place squash cut side down on rack set over gently simmering water in saucepan; Cover and steam until tender, about 10 minutes.
2Cool squash slightly; Scoop pulp from shells.
3Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan; Cover and cook over low heat 10 minutes
4Add squash pulp, remaining chicken stock, apple juice, ginger and salt; Cover and simmer until ingredients are very tender, about 20 minutes.
5Puree soup in batches in processor or blender.
6Strain through sieve into clean saucepan, pressing puree with back of spoon; Reheat soup gently.
7Add lemon juice; Season with salt and generous amount of pepper.
8Ladle into bowls; Garnish with yogurt and chives.

About Bunyan's Diabetic Acorn Squash and Apple Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy