Acorn Squash & Apple Soup

4
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


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Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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