Featured Augustine’s Recipe: Roasted Acorn Squash Soup

acorn-squash-2Roasted 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

Directions

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.

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