Acorn Squash and Apple Soup
Keys: Soups Stews Vegan Vegetarian
Yield: 4
Ingredients:
2 med Acorn Squash 1 Lb Each*
3 cup Low Sodium Chicken Broth Nonfat
2 x Green Apples Tart**
1/2 cup Onion chopped
1 cup Apple Juice unsweetened
2 tsp Fresh Ginger Root grated
1/2 tsp Salt
1 tbl Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil
Method:
Notes:
* Squash should be halved and seeded.
** Green apples should be cored, peeled and chopped (about 2 cups)
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.
~Angelique~
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