1 acorn squash 2 tbsp olive oil, divided 1 medium onion, diced 1 large apple, diced 2 tsp chopped fresh ginger 4 cloves garlic, chopped 2 cups garbanzo 1 tsp dried thyme 4 cups water vegetable broth 2 cups apple juice Freshly-ground salt and pepper to taste
Preheat oven to 375°F. Cut squash in half, rub with a little oil, and place on sheet pan cut side down. Roast for 30 minutes, or until insides are tender. Remove from oven and allow to cool. Scoop out insides of squash and set aside.
Add oil to a pot over medium heat. Sauté the onion and apple for about 5 minutes. Add ginger and garlic and sauté for an additional minute. Add garbanzo beans, squash, thyme, and sage. Cover with vegetable broth and apple juice and bring to a boil. Once boiling, reduce heat, cover, and cook until vegetables are soft, about 15–20 minutes.
Next, blend the soup by using an immersion blender or transferring it to a regular blender. If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. Allow the soup to cool for a few minutes, then blend small batches on medium speed while holding the lid down with a large pot holder or towel in hand. Serve hot, with salt and pepper to taste.
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.