ACORN SQUASH & APPLE SOUP
Recipe By: Kitchen Basics Inc.
Serving Size: 8
Preparation Time: 1:15
Categories:
Amount Measure Ingredient Preparation Method
2 medium acorn squash seeded & halved
1 quart Kitchen Basics Chicken Stock
3 each green apples peeled and diced
2/3 cup chopped onion
1 1/3 cups apple cider
1 tablespoon fresh ginger root peeled & grated
1 1/3 tablespoons fresh lemon juice
White pepper to taste
Yogurt or sour cream & chives (garnish)
Bake squash about 45 minutes at 350°. Allow to cool; cut in half, remove seeds and core. Combine stock, apples and onion in stockpot or dutch oven. Cover and cook over low heat for 10 minutes. Add squash pulp, apple cider, lemon juice and ginger. Cover and simmer until ingredients are very tender, about 20 minutes.
Season with pepper if desired. Puree soup in batches in blender or processor. Ladle into bowls. Garnish with yogurt or sour cream and chives.