Squash Apple Soup

Prep Time 5 min Cook Time 45 min Serves 5 servings     adjust servings


  • 1 cooked kombocha squash, cooked with skin removed
  • 1 honey crisp apple, cored and chopped
  • 2 cloves garlic
  • 2 cups unsweetened almond milk
  • 1/2 tsp onion powder
  • 1/2 tsp dried sage
  • Sea salt to taste


  1. To cook the squash, cut in half and place face down on a baking sheet . You can either roast at 400 for 45-50 minutes, or cook in the instant pot for 10-15 minutes on manual. If you do use the instant pot, place the squash on the rack and add some water to the bottom.
  2. Combine all ingredients in a blender and blend until smooth.
  3. Top with peptias (optional) and serve immediately.


Recipe Notes

This should last 5 days in the fridge. It can also be frozen for longer storage. Enjoy!

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