Winter Squash and Apple Soup - Cook For Your Life

Servings: 4 Prep time: 20minutes

Pumpkin Apple Soup

This is the perfect soup to soothe cancer treatment-induced malaises like troubled digestion, a sore mouth or throat and, let’s not forget, utter fatigue. Kabocha is one of my favorite vegetables.


1. Heat the butter in a medium pot over medium-high heat. Once the butter has melted, add the shallots, garlic and sage. Cook for 3-5 minutes or until the shallots are tender but not browned.


2. Add squash and apples. Sprinkle with cumin, salt and pepper. Cook stirring for 1 minute. Then cover and let steam for 5 minutes.


3. Add the water or stock. Bring to a boil, then simmer for 15 to 20 minutes, or until the squash is tender. Puree then heat through. Taste for seasonings.

ann-tip

Ann’s Tips and Tricks

Cooked kabocha is rich in vitamins A, and C, and it has about half the starch of butternut squash. It has a soft texture with a sweet chestnut taste, and makes a delicious addition to any soup or stew. When very soft, it dissolves into the broth, turning it a gorgeous golden yellow. Not only does it look pretty and taste good, it is good for you.


4. Just before serving, stir in the freshly grated ginger and cook for 2 minutes. Serve with a dollop of yogurt.

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