Squash, Carrot & Apple Soup


Squash, Carrot & Apple Soup


Acorn Squash
Apples (peeled & sliced, I used Honeycrisp)
Onion (diced)
Carrots (sliced into round slivers)
1 tablespoon
Olive Oil
32 ounces
Chicken broth (or sub vegetable broth)
1⁄2 tablespoon
Ground Ginger
1 tablespoon
Fresh Sage (diced)
1 tablespoon
Minced Garlic
11 ounces
Coconut Water (I used the Naked brand)
1 teaspoon
Pepper (to taste)


  1. Preheat oven to 450 degrees.
  2. Cut acorn squash in half and remove seeds.
  3. Place face down in a 13 x 9 baking dish, with 1inch of water in the dish.
  4. Bake for 45 minutes, until the squash is soft.
  5. Saute the onion, garlic, and sliced carrots in the olive oil in a large stock pan for about 5 minutes. 
  6. Add in sliced apples, chicken broth, and coconut water. 
  7. Bring to a boil, cover, and simmer for 20 minutes. 
  8. Add in squash (remove outer skin first).
  9. Puree in a blender or with an immersion stick blender. 
  10. Add in diced sage, ginger, and salt and pepper. 
  11. Enjoy!

Yields 8 Servings