Roasted Acorn Squash Soup with Horseradish and Applies


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This soup is also delicious when made with roasted beets or carrots in place of the squash.

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  • 3 Acorn squash (about 3 pounds 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 pound)
  • Juice of 1 lemon
  • 1/4 C. coarsely chopped fresh flat-leaf parsley leaves
  • Olive-oil cooking spray

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Heat oven to 450°. 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 tsp. 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. Serves 8 as a first course.

Martha Stewart 

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