Ready in 45 minutes
Try this Acorn Squash and Apple Soup recipe, or contribute your own.
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.
Justine81 4y agoThis 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.
cajuntoast 10y agoThe 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.