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
A Recipe for
Acorn Squash & Apple Soup
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This Recipe for Acorn Squash & Apple Soup is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Acorn Squash & Apple Soup from the recipe cookbook of Recipes-to-go (Fruit)
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Avoid fruit and nuts. You are what you eat. |
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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.
Serves: 4
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