Acorn Squash and Apple Soup

Acorn Squash and Apple Soup

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

Try this Acorn Squash and Apple Soup recipe, or contribute your own.

Ingredients

2 md Acorn Squash; 1 Lb Each
3 c Low Sodium Chicken Broth
2 Green Apples; Tart, cored
1/2 c Onion; chopped
1 c Apple Juice; unsweetened
2 ts Fresh Ginger Root; grated
1/2 ts Salt
1 tb Fresh Lemon Juice
white pepper; Freshly ground
Plain nonfat yogurt; or low-fat yogurt
fresh chives; Snipped

Original recipe makes 2 Servings

Servings  

Preparation

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.

Alert editor   
Calories Per Serving: 1152 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Acorn Squash and Apple Soup

Rating (optional):

sign in to add your comment


Get seasonal ideas by email


Reviews

Comment or review

This tasted great. I found the squash needed a bit more time steamed. I added another 5 mins. I toasted the seeds while I was cooking as a garish: wash and dry seeds and lightly coat them with olive oil. Sprinkle with salt,pepper and paprika Bake for 15 mins at 350.
Justine81 4y ago

The proportions were good, however, the soup was a bit bland, in my opinion. It improved greatly with a generous amount of garam masala. I roasted the seeds from the acorn squash with salt and paprika for a garnish.
cajuntoast 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free