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Squash and Apple Soup with Fresh Cranberry Sauce Recipe

Make a creamy and flavorful soup using squash and tart crab apples that grow in backyards and farm fields.



From "The Sioux Chef's Indigenous Kitchen"
September 2018

  • Squash and Apple Soup with Fresh Cranberry Sauce
    This rich, flavorful soup has a creamy texture without cream.
    Photo by Mette Nielsen
  • book cover
    “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman with Beth Dooley is an introduction and education of indigenous culture and foods. Readers explore boldly seasoned foods that are healthy, flavorful, and easily made using indigenous fruits and vegetables, wild and foraged grains, game, and fish.
    Cover courtesy University of Minnesota Press
  • Squash and Apple Soup with Fresh Cranberry Sauce
  • book cover

Yield: 4-6 servings

The Sioux Chef's Indigenous Kitchen (University of Minnesota Press, 2017) by Sean Sherman with Beth Dooley is an introduction and education to the indigenous cuisine of the Dakota and Minnesota territories with an intent to expand beyond these borders. Part of the education includes dispelling notions about Native American food such as fry bread or Indian tacos. Readers are instead educated on the truth and areas of focus about which types of wild game and produce are embraced like venison, rabbit, duck, blueberries, sumac, wild turnips, and plums.

You can purchase this book from the Heirloom Gardener store: The Sioux Chef's Indigenous Kitchen

This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples;that grow in backyards and along the borders of farm fields.


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