Prep 20 minutes | Cook 45 minutes | Makes Yield: about 1 pot | Source & Vita Mix Cookbook

I add a small amount of maple syrup (less than a teaspoon) to my bowl of soup…it seems to “brighten” the flavor a bit. – Faye Dittamore


  • 2 Acorn Squash, halved and seeded
  • 1 large sweet onion, chopped
  • 1 clove garlic, minced
  • 2 medium Gala apples
  • 4 cups Kale, torn
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 pinch salt & pepper to taste
  • 1 Tbsp apple cider vinegar
  • 1/2 cup almond milk
  • 1/2 cup raw almonds
  • 3 cups carrot juice


  1. Preheat oven to 400 degrees F.
  2. Place squash cut side down in baking dish, add water to cover the bottom of the dish.
  3. Bake in the oven until flesh is easily pricked with a fork, about 45 minutes. When done, remove from oven and let cool until squash can be handled. Scoop out flesh and set aside.
  4. Bring to boil and then reduce heat to simmer, covered, 30 minutes: carrot juice, almond milk, apple cider vinegar, almonds, onion, carrot, garlic, apples, kale, and spices.
  5. Ladle squash, vegetables, and liquid into Vita Mix or another high speed blender (necessary to “hide” kale and a great way to sneak it into your diet). Slowly increase speak to 10 then high for one minute.
  6. Pour pureed soup into a clean pot and repeat #5 until remaining ingredients are pureed.
  7. Mix all batches and serve hot.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883