Creamy Winter Squash and Apple Soup

Creamy Winter Squash and Apple Soup

Created by Wendy at Fit-and-Frugal.com

Prep Time: 15
Total Time: 95


  • 1 cup Ancient Harvest™ quinoa, any variety
  • 1 medium butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 1 medium-size carrot, peeled and sliced
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 2 large Granny Smith apples, cored, peeled and chopped
  • 2 cups reduced sodium chicken or vegetable broth
  • 4 cups water
  • salt and fresh ground pepper to taste
  • 2 teaspoons fresh thyme, chopped
  • Sprigs of fresh thyme, for garnish


  1. Prepare quinoa according to package directions and set aside.
  2. Heat oven to 400 degrees F. Arrange squash halves in a large baking dish. Bake squash in preheated oven for 50 minutes to 1 hour, or until tender.
  3. Heat oil on medium in a large stockpot or sauce pan. Add onion and carrot and sweat, stirring occasionally, until onions are softening, approximately 3-4 minutes.
  4. Scoop squash pulp from shells. Transfer vegetables to a large stockpot or saucepan. Add apples, cooked quinoa broth, water, salt and pepper to taste; simmer, covered, approximately 20 minutes, until apples and carrots are tender. Add thyme, pepper.
  5. Puree with an immersion blender or in batches in a food processor or blender. Garnish with thyme sprigs.
Servings: 6