“This recipe tastes like pumpkin pie in a glass! You will never know it is packed with veggies and fruits and "good for you stuff". Top with a little fat free whip cream for an extra-special desert. My teen-age daughter begs for this and sometimes we even heat it up for a thick soup. The key to this recipe is to make sure you use a blender/smoothie maker that has enough power to completely puree alll the ingredients; otherwise the squash will stay stringy.”

Ingredients Nutrition


  1. Chop up steamed squash into cubes
  2. (To steam the squash quickly, cut the acorn squash in half. Remove seeds. Place in a microwave safe bowl upside down -so the inside of the squash is facing DOWN. Add about 1 inch of water to dish. Microwave on high for 12-15 minutes until skin peels right off the squash and it is soft to touch).
  3. Add squash, carrot chunks, apple juice and apple to blender/smoothie maker. Completely puree to a smooth creamy texture.
  4. Add pumpkin, yogurt, spices, honey and brown sugar to mixture. Blend until smooth.
  5. Serve with a little whipped topping chilled in a glass, or serve hot as a "pumpkin soup".

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