Acorn Squash & Apple Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Acorn squash, seeded &
Halved,
3 cup: Degreased chicken stock or,
Canned,
2: Tart,
1/2 cup: Chopped onion,
1 cup: Unsweetened apple juice,
2 tsp: Fresh ginger root, peeled
& grated,
1/2 tsp: Salt, (omit if using canned
Stock),
1 tbsp: Fresh lemon juice,
White pepper to taste,
Yogurt or sour cream &,
Chives, garnish
Green apples, (2 c. cored
Seeded & chopped),
Directions:
Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in
heavy medium saucepan. Cover and cook over low heat for 10 minutes.
Add squash pulp, remaining stock, applejuice, ginger and salt. Cover
and simmer until ingredients are very tender,
Puree soup in batches in blender or processor. Strain through sieve
into clean saucepan, pressing puree with back of spoon. Reheat soup
gently. Season with salt and generous amount of pepper. Ladle into
bowls. Garnish with yogurt or sour cream and chives.
Recipe By :
Source from luhu.jp
heavy medium saucepan. Cover and cook over low heat for 10 minutes.
Add squash pulp, remaining stock, applejuice, ginger and salt. Cover
and simmer until ingredients are very tender,
Puree soup in batches in blender or processor. Strain through sieve
into clean saucepan, pressing puree with back of spoon. Reheat soup
gently. Season with salt and generous amount of pepper. Ladle into
bowls. Garnish with yogurt or sour cream and chives.
Recipe By :
Source from luhu.jp
Tags
Kaz