Acorn Squash Apple Soup
Ingredients| 2 medium acorn squash -- seeded & 1 halved 3 cup degreased chicken stock or 1 canned 2 tart 1/2 cup chopped onion 1 cup unsweetened apple juice 2 tsp fresh ginger root -- peeled 1 & grated 1/2 tsp salt (omit if using canned 1 stock) 1 tbsp fresh lemon juice 1 white pepper to taste 1 yogurt or sour cream & 1 chives (garnish) 1 green apples (2 c. cored 1 seeded & chopped) |
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Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in
heavy medium saucepan. Cover and cook over low heat for 10 minutes.
Add squash pulp, remaining stock, applejuice, ginger and salt. Cover
and simmer until ingredients are very tender,
Puree soup in batches in blender or processor. Strain through sieve
into clean saucepan, pressing puree with back of spoon. Reheat soup
gently. Season with salt and generous amount of pepper. Ladle into
bowls. Garnish with yogurt or sour cream and chives.
Recipe By :
Servings:
4
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