Recipe: Acorn Squash and Apple Soup
Bear in mind that I haven't actually tried this yet -- I made a modified version of it tonight substituting pumpkin for some of the acorn squash and powdered ginger for fresh. I thought it was okay; Laurel was totally uninterested in it and Vogon doesn't eat at night (lunch is our big meal of the day). If someone does try it per the recipe, let me know how it turns out.
Acorn Squash and Apple Soup
2 medium acorn squash, seeded and halved
4 c. chicken stock
2 green apples, peeled and diced
2/3 c. chopped onion
1 1/3 c. apple cider
1 Tbsp fresh ginger root, peeled and grated
4 tsp fresh lemon juice
white pepper to taste
garnish: yogurt or sour cream and chives
Preheat oven to 350 degrees. Bake squash about 45 minutes or until tender to the touch. Cool; cut in half, remove seeds and core. Combine stock, apples and onion in stockpost. Cover and cook over low heat for 10 minutes. Add squash pulp, apple cider, lemon juice and ginger. Cover and simmer until ingredients are very tender, about 20 minutes. Season with pepper if desired. Puree soup. Ladle into bowls. Garnish with yogurt or sour cream and chives.
Acorn Squash and Apple Soup
2 medium acorn squash, seeded and halved
4 c. chicken stock
2 green apples, peeled and diced
2/3 c. chopped onion
1 1/3 c. apple cider
1 Tbsp fresh ginger root, peeled and grated
4 tsp fresh lemon juice
white pepper to taste
garnish: yogurt or sour cream and chives
Preheat oven to 350 degrees. Bake squash about 45 minutes or until tender to the touch. Cool; cut in half, remove seeds and core. Combine stock, apples and onion in stockpost. Cover and cook over low heat for 10 minutes. Add squash pulp, apple cider, lemon juice and ginger. Cover and simmer until ingredients are very tender, about 20 minutes. Season with pepper if desired. Puree soup. Ladle into bowls. Garnish with yogurt or sour cream and chives.