Apple Cinnamon Winter Squash Soup

Name: Apple Cinnamon Winter Squash Soup
Yield: 2
Ingredients: 3 cups low sodium or no-salt-added vegetable broth (or use half vegetable broth and half almond milk); 1 onion, diced; 3 cups peeled, de-seeded butternut or other winter squash; 2 roasted shallots; 2 tablespoons raw almond butter; 1/8 teaspoon nutmeg; black pepper, to taste; 2 tablespoons Dr. Fuhrman's Apple Cinnamon Vinegar or apple cider vinegar; Toasted pumpkin seeds for garnish

By: www.DrFuhrman.com

by 12 members

G - BOMBS

Category: Soups and Stews

This simple and comforting soup gets its wonderful flavor from the addition of Dr. Fuhrman’s Apple Cinnamon Vinegar.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (13)

Serves 2

Ingredients

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3 cups low sodium or no-salt-added vegetable broth (or use half vegetable broth and half almond milk)

1 onion, diced

3 cups peeled, de-seeded butternut or other winter squash

2 roasted shallots

2 tablespoons raw almond butter

1/8 teaspoon nutmeg

black pepper, to taste

2 tablespoons Dr. Fuhrman's Apple Cinnamon Vinegar or apple cider vinegar

Toasted pumpkin seeds for garnish

Instructions:

In a saucepan, heat 2 tablespoons of the vegetable broth over medium heat. Add the diced onion and saute for 10 minutes, or until soft. Add the squash. Cook and stir for several minutes. Add the remaining vegetable broth. Bring to a gentle boil, then lower heat, cover and simmer for 25 minutes. When the squash is fork-tender, transfer the soup to a blender. Add remaining ingredients except for the pumpkin seeds and puree smooth.

Serve hot, garnished with toasted pumpkin seeds.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 2

Per Serving:

Calories 255
Protein 7 g
Carbohydrates 40 g
Sugars 9 g
Total Fat 9.3 g
Saturated Fat 0.8 g
Cholesterol 0 mg
Sodium 219 mg
Fiber 7.5 g
Beta-Carotene 8876 ug
Vitamin C 50 mg
Calcium 213 mg
Iron 3.1 mg
Folate 83 ug
Magnesium 128 mg
Potassium 1019 mg
Zinc 1 mg
Selenium 2 ug

My Rating:
(click on a star to select your rating)

daylene

12/17/2014 11:21 AM

Rated this recipe: (no rating)

This looks really good. Do you think I could substitute regular apple cider vinegar and add a little cinnamon?

Chrisdo99

12/17/2014 11:39 AM

Rated this recipe: (no rating)

I agree. What happened to the substitute if you don't have all of Dr. Fuhrman's products? That used to be the standard for all his recipes.

LaurieInSarasota

12/17/2014 12:02 PM

Rated this recipe: (no rating)

The Apple Cinnamon Vinegar is a sweet vinegar. I would recommend subbing some balsamic vinegar, definitely not apple cider vinegar.

VERONIQUE

12/17/2014 12:15 PM

Rated this recipe: (no rating)

I place of the vinegar adding two tablespoons of pure maple syrup with 2 teaspoons of ceylon cinnamon would be delicious and good for you too :)

callmarie800

12/17/2014 12:28 PM

Rated this recipe: (no rating)

I am thinking about putting an apple in the blender along with some cinnamon. Do we really need the vinegar?

This comment was last edited on 12/17/2014 12:28 PM

NoraB

12/17/2014 12:33 PM

Rated this recipe: (no rating)

I made this and this is the first recipe of Fuhrmans I thought was bland. I did freeze some maybe it will taste better when I try it again.

lesa

12/17/2014 01:51 PM

Rated this recipe: (no rating)

This looks good. I tried substituting apple cider vinegar in a different recipe for the Dr. Fuhrman's apple cider vinegar and really didn't like it. So if you are going to do that, I would cut it in 1/2 and puree with a couple of dates to sweeten, maybe. Then it wouldn't be so bitter. I was lucky enough to order the sample pack on Black Friday, when everything was so discounted. In checking ingredients on Dr. Fuhrman's apple cinnamon vinegar it is: Apple Cider Vinegar, apple juice concentrate, filtered water, natural cinnamon and red apple flavor. hope that helps. Maybe puree an apple and add to apple cider vinegar and use some water to thin, an add cinnamon?

This comment was last edited on 12/17/2014 02:42 PM

akbratt

12/18/2014 05:53 PM

Rated this recipe: (no rating)

I get so tired of products being pushed through his recipes without substitutions added. His stuff is already too expensive. I do love the recipe's flavor though. I used regular vinegar and it worked fine.

Tammy Robison replies:

03/10/2017 05:47 PM

Rated this recipe: (no rating)

I agree. I just bought the cook book and alot of the recipes call for his products and they are so overpriced it's obscene. I appreciate the recipes but not so much the ones that call for ridiculously high priced ingredients.

This reply was last edited on 03/10/2017 11:44 PM

sun34shine replies:

10/16/2017 04:06 PM

Rated this recipe: (no rating)

Agreed.

Ruth

10/27/2015 06:17 PM

Rated this recipe:

I will make this again, but without the pepper. I baked the squash ahead of time in the oven, and then used a spoon to spoon the cooked squash into my pot of cooking soup, this way I did not have to use a blender as the squash was very fine after baked. I did not have Dr. Fuhrman's vinegar, so instead I used apple cidear vinegar and a lot of ceylon cinnamon. I also added 2 chopped apples to my soup, chopped carrots, and some raisins. My version of this soup (as made as I have listed) is more like a dessert soup. This is very very good soup!!!!!!!!!!!! It is a cool fall day here in the Plains, and this a great dessert soup for this cool fall day.

Thank you Dr. Fuhrman!!!!!! Thank you Dr. Fuhrman for sharing the Eat To Live way of life!!!!!!!!!! God bless Dr. Fuhrman and his staff!!!!!

My husband has normal cholesterol levels thanks to Dr. Fuhrman's Eat To Live way of life that we are following!!!! My husband's heart doctor tells him to keep up whatever he is doing (Eat To Live is what we are doing) as all of my husbands lab results are in the normal range from us using Eat To Live!!!!! Thank you Dr Fuhrman!

This comment was last edited on 10/27/2015 06:30 PM

Tammy Robison

03/10/2017 06:28 PM

Rated this recipe: (no rating)

I used roasted garlic in place of shallots and added an apple. It was great until I added the balsalmic vinegar and that totally ruined it, now I don't know what to do with it.

Shelly21

05/31/2021 06:24 PM

Rated this recipe:

Not bad. I did happen to have one of the little sample bottles of the recommended vinegar but I think it would be good without the vinegar entirely. I also had some carrot juice in the refrigerator that needed to be used up, so I use that mostly and added a bit of vegetable broth to it as well. I think the carrot juice altered the flavor and masks a bit of the butternut flavor but it's not bad. I'll eat it, freeze the leftovers, and have it again soon.

This comment was last edited on 05/31/2021 06:26 PM

mstish

10/27/2021 11:50 AM

Rated this recipe: (no rating)

I have apples and squash so the name of the recipe seemed perfect. I will experiment with using added apples and apple/squash spices with a splash of vinegar when serving. This only has processed apple, not "whole" apple even though the title is "Apple". Disappointing

This comment was last edited on 10/29/2021 08:24 PM

Melanoma3b

01/13/2024 05:36 PM

Rated this recipe: (no rating)

I just made this and I think it's good substituted his vinegar for apple cider with a dash of cinnamon

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Apple Cinnamon Winter Squash Soup

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