Acorn Squash & Apple Soup
Recipe: #26714
July 28, 2017
Categories: Squash, Fat Free, Gluten-Free, High Fiber Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (356.1 g)
- Calories 132.7
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 51 mg
- Sodium - 317.7 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 3.5 g
- Sugars - 16.9 g
- Protein - 6.1 g
- Calcium - 66.1 mg
- Iron - 1.4 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place squash cut side down on rack set over gently simmering water in saucepan.
Step 2
Cover and steam until tender.
Step 3
Cool squash slightly and scoop pulp from shells.
Step 4
Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan.
Step 5
Cover and cook over low heat 10 minutes.
Step 6
Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
Step 7
Cover and simmer about 20 minutes.
Step 8
Puree soup in batches in processor or blender.
Step 9
Strain through sieve into clean saucepan, pressing puree with back of spoon.
Step 10
Reheat soup gently. A.
Step 11
Add lemon juice.
Step 12
Season with salt and generous amount of pepper.
Step 13
Ladle into bowls and garnish with yogurt and chives.
Tips
No special items needed.
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