Ingredients for Acorn Squash And Apple Soup
- 2 medium acorn squash
- 3 1/4 cups chicken stock
- 2 medium Granny Smith apples, diced
- 1 medium onion, chopped
- 1 cup unsweetened apple juice
- 1 1/2 teaspoons grated fresh gingerroot
- 1 1/2 teaspoons salt, plus to taste
- 1 tablespoon fresh lemon juice
- Fresh Ground White Pepper, to taste
- Dollop of yogurt or sour cream (for garnish)
- Chopped chives (for garnish)
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How to Make Acorn Squash And Apple Soup
- Preheat oven to 375°F (190°C). Place acorn squash cut-side down on a baking sheet lined with parchment paper.
- Roast for 40-45 minutes, or until tender when pierced with a fork.
- Let squash cool slightly, then scoop the pulp from the shells.
- While the squash is roasting, combine 1/4 cup chicken stock, diced apples, and chopped onion in a heavy medium saucepan.
- Cover and cook over low heat for 10 minutes, or until the onions are softened.
- Add the roasted squash pulp, remaining chicken stock, apple juice, grated ginger, and salt to the saucepan.
- Cover and simmer for about 20 minutes, allowing the flavors to meld.
- Carefully puree the soup in batches using an immersion blender or a regular blender (in batches).
- 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.
- Reheat the soup gently.
- Stir in lemon juice.
- Season with salt and a generous amount of freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with a dollop of yogurt or sour cream and chopped chives.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
70g
Fat
3g
Carbs
16g
