Reprinted from The Blood Type Diet Website (

Cream of Garlic & Squash Soup


This acorn squash based soup is rich with beneficial vegetables like carrot, garlic and onion. It is so rich and so delicious...a perfect winter soup!

  • 2 medium organic acorn squash
  • 4 Tablespoons maple syrup [or use a BTD compliant substitute]
  • 4 teaspoons butter or oil of choice
  • 1 head garlic, cloves separated and peeled
  • 2 large carrots, cut into chunks
  • 1 large onion, peeled, cut into wedges
  • 4 cups low salt chicken broth [or other BTD compliant broth]
  • 3/4 cup compliant unsweetened milk of choice
  • basil or parsley sprigs for garnish
How to make it:
  1. Halve the two squashes lengthwise.
  2. Scoop out seeds and place into a 13x9x2 glass baking dish, cut side up.
  3. Place 1 tablespoon of syrup and 1 teaspoon of butter or oil into each cavity.
  4. Arrange chopped vegetables and garlic around squash.
  5. Add 2 cups of chicken broth to bottom of pan.
  6. Cover tightly with foil.
  7. Bake at 350F for 2 hours.
  8. Remove pan from oven and let vegetables cool slightly.
  9. Scoop pulp out of shells back into dish.
  10. Then, in two batches, puree the mixture in a food processor or blender, placing puree into large saucepan.
  11. Stir in remaining chicken broth and heat until mixture bubbles.
  12. Stir in milk.
  13. Season to taste.
  14. Ladle into bowls and garnish!

    Can be made in advance frozen.