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Recipe: Acorn Squash & Apple Soup
Similar Categories: Acorn, Squash, Apple, Soup
Acorn Squash & Apple Soup
4 servings
2 Med. acorn squash (1 lb ea)*
3 c Degreased chicken stock **
2 Tart green apples ***
1/2 c Chopped onion
1 c Unsweetened apple juice
2 ts Grated peeled fresh ginger
1/2 ts Salt
1 tb Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil
* Squash should be halved and seeded.* Unsalted canned chicken broth may be used instead of stock.** Green apples should be cored, peeled and chopped (about 2 cups)
Place squash cut side down on rack set over gently simmering water in
saucepan. Cover and steam until tender, about 10 minutes.
Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken
stock, apples and onion in heavy medium saucepan. Cover and cook over
low heat 10 minutes. Add squash pulp, remaining chicken stock, apple
juice, ginger and salt. Cover and simmer until ingredients are very
tender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bowls. Garnish
with yogurt and chives.
4 servings
2 Med. acorn squash (1 lb ea)*
3 c Degreased chicken stock **
2 Tart green apples ***
1/2 c Chopped onion
1 c Unsweetened apple juice
2 ts Grated peeled fresh ginger
1/2 ts Salt
1 tb Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil
* Squash should be halved and seeded.* Unsalted canned chicken broth may be used instead of stock.** Green apples should be cored, peeled and chopped (about 2 cups)
Place squash cut side down on rack set over gently simmering water in
saucepan. Cover and steam until tender, about 10 minutes.
Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken
stock, apples and onion in heavy medium saucepan. Cover and cook over
low heat 10 minutes. Add squash pulp, remaining chicken stock, apple
juice, ginger and salt. Cover and simmer until ingredients are very
tender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bowls. Garnish
with yogurt and chives.
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