Pineapple Winter Squash Soup
Yields 6
This soup is more like a dessert than a main meal. It is a wonderful treat anytime of the year!
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  1. 1 LG Onion, peeled and chopped
  2. 3 Cups Winter squash puree
  3. 3 Cups of canned crushed pineapple (with juice)
  4. 1/4 TSP allspice & nutmeg
  5. ½ TSP Cinnamon
  6. 2 Cups Milk*
  7. 2 Cups Heavy cream*
  8. Salt
  1. Sauté the onions until golden and transparent. Stir in the squash puree, pineapple and spices; simmer for 15 minutes, stirring occasionally, then add the milk and cook over medium heat until the soup comes to a boil. Then lower the heat and stir in the cream to the consistency you prefer. Season to taste with salt and serve hot (or cold either way this soup is a treat)!
  1. *The milk and heavy cream can be substituted for 4 cups of sheeps milk
Adapted from The Living Farm
Adapted from The Living Farm

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