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.


  • 2 tablespoons sunflower oil
  • 1 wild onion, chopped, or 1/4 cup chopped shallot
  • 2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
  • 1 tart apple, cored and chopped
  • 1 cup cider
  • 3 cups Corn Stock, or vegetable stock
  • 1 tablespoon maple syrup or more to taste
  • Salt to taste
  • Sumac to taste
  • Cranberry Sauce, or chopped fresh cranberries for garnish


  1. Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes.
  2. Stir in the cider and stock, increase the heat, and bring to a boil.
  3. Reduce the heat and simmer until the squash is very tender, about 20 minutes.
  4. With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
  5. Season to taste with maple syrup, salt, and sumac.
  6. Serve with a dollop of Cranberry Sauce.

More from The Sioux Chef's Indigenous Kitchen:

From The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017) Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.

sioux chef's indigenous kitchen

Indigenous Recipes

Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef, in his breakout book, The Sioux Chef’s Indigenous Kitchen, shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare. There’s no fry bread or Indian tacos here, and no European staples such as wheat flour, dairy products, sugar, or domestic pork and beef. These healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar-braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders. Order from the Heirloom Gardener Store or by calling 800-456-5835.

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