Acorn Squash and Apple Soup

"A lovely fall soup."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
40mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Place squash cut side down on rack set over gently simmering water in saucepan.
  • Cover and steam until tender.
  • Cool squash slightly and 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 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. A.
  • dd lemon juice.
  • Season with salt and generous amount of pepper.
  • Ladle into bowls and garnish with yogurt and chives.

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Reviews

  1. Oh, my! All the wonderful warm tastes of fall in a bowl! I loved the silky smooth texture. The only substitution that I made was that I used dry white wine in place of apple juice.... it worked very well. I took the suggestion of the dallop of yogurt for garnish. I did not have chives for garnish, so I used parsley flakes. Thanx for a fabulous fall soup!
     
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Tweaks

  1. Oh, my! All the wonderful warm tastes of fall in a bowl! I loved the silky smooth texture. The only substitution that I made was that I used dry white wine in place of apple juice.... it worked very well. I took the suggestion of the dallop of yogurt for garnish. I did not have chives for garnish, so I used parsley flakes. Thanx for a fabulous fall soup!
     

RECIPE SUBMITTED BY

After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
 
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