Roasted Acorn Squash Soup
Serving Size / Yield
- 3 Acorn squash (about 3 lb. total)
- 3 1/2 C.Homemade 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
- Olive-oil cooking spray
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
Per serving: 117 calories, 1g fat, 0 mg cholesterol, 28 g carbohydrate, 238 mg sodium, 4 g protein, 4 g dietary fiber.
From: Martha Stewart