Roasted Acorn Squash Soup
- 3 Acorn squash (about 3 lb total)
- 3-1/2 cups homemade chicken stock, or canned low-sodium chicken or vegetable broth skimmed of fat
- 1-1/2 cups apple cider
- 1 Tablespoon freshly grated horseradish
- ¾ teaspoon salt
- ¼ teaspoon freshly ground back pepper
- 2 Granny Smith apples (about 1 lb)
- Juice of one lemon
- ¼ cup coarsely chopped fresh flat-leaf parsley leaves
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, sale 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 cup 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 ¼- inch dice.
Transfer to a small bowl and 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.