Squash & Apple Soup

Squash & Apple Soup

This recipe makes 4 servings. You will use 3 servings total on this menu plan, so freeze one portion for after your Reboot, or save as an extra snack if needed.


1 acorn or butternut squash (Australia: baby pumpkin)

2 apples – peeled and sliced

1 small onion, diced

2 carrots washed, peeled and diced

1 Tbsp. olive oil

ground black pepper to taste

2 quarts/ 2 liters organic vegetable broth (or make your own)


1.) Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water.

2.) Cook at 450°F/230°C degrees for 40-50 minutes until flesh is bright orange and soft.

3.) Sauté onion and carrot in olive oil for 5 minutes, until onion is clear.

4.) Add broth and apple; simmer 10 minutes until apple is soft.

5.) Add squash (remove from skin).

6.) Puree in blender or use hand blender.

7.) Add pepper to taste.