“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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