Acorn Squash & Apple Soup Recipe


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Acorn Squash & Apple Soup Recipe : Recipes 4U

 

Acorn Squash & Apple Soup Recipe

Recipe Ingredients

2 med. acorn squash (1 lb ea)*
3 cup degreased chicken stock **
2 tart green apples ***
1/2 cup chopped onion
1 cup unsweetened apple juice
2 tsp grated peeled fresh ginger
1/2 tsp salt
1 tbsp fresh lemon juice
1 freshly ground white pepper
1 plain non- or low-fat yogurt
1 snipped fresh chives
1 or shredded fresh basil

Recipe Preparation

Notes: * 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. Source: Richard Sax and Marie Simmons in "Bon
Appetit", October 1988.

 

 

Servings: 4

 

 

 

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Acorn Squash & Apple Soup Recipe from the Recipes 4U Collection

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This Acorn Squash & Apple Soup Recipe is one of our Fruit Recipes, which came to us from submissions from site visitors and open source collections. Obviously, as there are more than 50,000 recipes in the cookbook it is impossible to cook and test every single recipe, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any mistakes, let us know.


 

Acorn Squash & Apple Soup Recipe

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