Acorn Squash and Apple Soup - BigOven 15882
Acorn Squash and Apple Soup

Acorn Squash and Apple Soup

Ready in 45 minutes
2 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Acorn Squash and Apple Soup"

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Try this Acorn Squash and Apple Soup recipe, or contribute your own. "Lunchcollxlunch" and "collxtgsp" are two tags used to describe Acorn Squash and Apple Soup.

"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

Ingredients

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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 1 Serving

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.

Calories Per Serving: 2303 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2 years 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 8 years ago
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