Acorn Squash SoupCuisine: Parve Category: Soups Servings: 6 Ingredients:3 Acorn squash (about 3 lb. total)3 1/2 cups Parve Chicken Stock , or canned low-sodium chicken or vegetable broth, skimmed of fat 1 1/2 C. apple cider 1 Tbs. freshly grated horseradish 3/4 tsp. salt 1/4 tsp. freshly ground black pepper 2 Granny Smith apples (about 1 lb.) Juice of 1 lemon 1/4 C. coarsely chopped fresh flat-leaf parsley leaves Instructions:Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 tsp. horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 C. hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley. Variations: This soup is also delicious when made with roasted beets or carrots in place of the squash. Yield: 8 servings as a first course NOT TRIEDClick Here To Return To The Recipe List This Page Generated By: |