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Recipe: Acorn Squash And Apple Soup
Similar Categories: Acorn, Squash, Apple, Soup
Acorn Squash and Apple Soup
2 Med. acorn squash (1 lb ea), halved and seeded
3 c Degreased chicken stock **
2 Tart green apples, cored, peeled and chopped (about 2 cups)
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
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.
.
2 Med. acorn squash (1 lb ea), halved and seeded
3 c Degreased chicken stock **
2 Tart green apples, cored, peeled and chopped (about 2 cups)
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
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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