Acorn Squash And Apple Soup Recipe

Ingredients for Acorn Squash And Apple Soup

• 1 medium acorn squash (about 1 1/2 pounds), halved and seeded
• 1 1/2 cups chicken stock (or vegetable stock for vegetarian option)
• Granny Smith Apples
• 1/2 medium yellow onion, chopped
• Unsweetened Apple Juice
• Fresh Gingerroot
• Salt to taste
• Fresh Lemon Juice
• Fresh Ground White Pepper

How to Make Acorn Squash And Apple Soup

1. Preheat oven to 375°F (190°C). Place acorn squash cut-side down on a baking sheet lined with parchment paper.
2. Roast for 40-45 minutes, or until tender when pierced with a fork.
3. Let squash cool slightly, then scoop the pulp from the shells.
4. While the squash is roasting, combine 1/4 cup chicken stock, diced apples, and chopped onion in a heavy medium saucepan.
5. Cover and cook over low heat for 10 minutes, or until the onions are softened.
6. Add the roasted squash pulp, remaining chicken stock, apple juice, grated ginger, and salt to the saucepan.
7. Cover and simmer for about 20 minutes, allowing the flavors to meld.
8. Carefully puree the soup in batches using an immersion blender or a regular blender (in batches).
9. If desired, strain the soup through a fine-mesh sieve into a clean saucepan, pressing on the puree with the back of a spoon for a smoother consistency.
10. Reheat the soup gently.
11. Stir in lemon juice.
12. Season with salt and a generous amount of freshly ground black pepper to taste.
13. Ladle the soup into bowls and garnish with a dollop of yogurt or sour cream and chopped chives.