Goldenberry, apple and squash soup


  • ½ tsp coconut oil
  • 2 garlic cloves, finely sliced
  • 2 red apples, diced (Jazz, Fuji and Pink Lady work well)
  • 1 large squash (approx 1kg), peeled and cut into 1.5-2cm chunks
  • 3 tbsp dried goji berries
  • 1.4L vegetable stock
  • 1 ½ tbsp miso paste
  • Juice and zest from 1 lime or 2 tbsp apple cider vinegar
  • Black pepper to taste


  • 1 large red onion, roughly chopped
  • 15g fresh root ginger, chopped
  • 1 tsp turmeric or Vitalising superpowder
  • 40g dried goldenberries
  • 1 tbsp Thai red curry paste
  • 200ml milk of choice (almond or cashew milk work well)
  • 2 tbsp protein powder (pea and soya bean are great choices)
  • 1 tsp tamari or soya sauce
  • To decorate: a handful of dried goldenberries, halved, pumpkin seeds and fresh coriander

Get your antioxidants with this sunset orange soup! Eating well has never tasted so good! This goldenberry apple and squash soup is inspired by my love for Thai cuisine; the combination of sweet, salty, fragrant and sour tantalising your taste buds.

How does this soup taste like? It is an explosion of flavours; tangy from from goldenberries, lime or apple cider vinegar, sweet from apple and butternut squash, savoury from probiotic-rich miso paste, earthy from goji berries, with a little chilli heat coming through from Thai curry paste. This soup also contains anti-inflammatory turmeric and optional protein powder, which boosts the nutritional profile and also makes the soup creamier.

This recipe is also super quick to prepare and is great for dinner parties as a starter or amuse-bouche. It also makes a satisfying soup for a main meal. It freezes well too, making it great for batch cooking. Why not give it a go?!

This recipe is suitable for vegans (just use plant-based milk) and coeliacs, as well the health conscious.

Squash soup 32


  1. In a deep non-stick pot, melt the coconut oil and gently sauté the chopped onions for about 3 mins.
  2. Add the garlic, ginger, apple chunks and turmeric or Vitalising superpowder and continue cooking for 2 mins.
  3. Add the squash chunks, dried goldenberries, goji berries, Thai red curry paste and vegetable stock. Bring to the boil then simmer for 20-25 mins until the squash is soft.
  4. Add the milk and bring to the boil.
  5. Stir in the miso paste. Add the protein powder (if using), lime juice and zest or apple cider vinegar and tamari/soya sauce. Mix well.
  6. Take off the heat and blend into a smooth soup. Season with pepper and adjust to taste. If you like a runnier soup, add up to 200ml more stock.
  7. Ladle into bowls and serve. I like to garnish mine with chopped goldenberries, seeds (pumpkin seeds, sunflower seeds, hemp seeds and flaxseed are great choices) and some fresh coriander.