Roasted Acorn Squash Soup with Horseradish and Applies
Ingredients
- 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
Directions
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
