Apple and Squash Soup

Apple juice and butternut squash team up for the perfect bowl of fall soup. Top it all off with some refreshing sour cream and toasted pumpkin seeds!

by Apple and Eve

Ingredients
Method

Ingredients

- 1 Tbs Olive oil
- 1 Onion
- 0.5 tsp Salt
- 1 Butternut Squash
- 708 ml Vegetable stock
- 236 ml Innocent apple juice
- 1 tsp Lemon juice

Method

1

Add olive oil to a medium size pot over medium heat. Add the onion and ¼ teaspoon of salt. Sauté for about 5 minutes, or until translucent, stirring occasionally so they onions don’t stick or brown.

2

Add the squash, and ¼ teaspoon of salt. Cover the pot with a lid, stirring occasionally, for about 10 minutes, or until the squash is tender.

3

Add apple juice and stock, bring to a boil, and then simmer for 20 minutes.

4

Scoop the soup into a high-speed blender and blend until it becomes totally smooth (you may need to do this in 2 parts). Return soup to the pot and add the lemon juice and season with salt to your liking.

5

Pour soup into four bowls and take a spoonful of Greek yogurt and swirl it in for a fun design and an extra creamy flavor.

Comments & Ratings

More Innocent recipes

	1 Tbs	Olive Oil
	1	Onion
	0.5 tsp	Salt
	1	Butternut Squash
	708 ml	Vegetable Stock
	236 ml	Innocent Apple Juice
	1 tsp	Lemon Juice

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Apple and Squash Soup

Ingredients

Method

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Comments & Ratings