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This recipe was featured in an email this morning from the www.lifescript.com website. It has slightly different ingredients from the other ones that are posted on Zaar.
- 2 acorn squash (about 2 to 2 1/2 pounds total)
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 tart apples (such as Granny Smith)
- 1 dash salt, to taste
- 1 dash fresh ground black pepper, to taste
- 1⁄4 teaspoon cumin
- 1⁄2 teaspoon curry powder
- 2 tablespoons dry sherry (or white wine)
- 4 cups low sodium chicken broth (or stock)
- 1⁄4 cup low-fat sour cream
- Cut the acorn squash in half and microwave until tender and easily pierced with a fork, about 15 minutes. Let cool.
- Meanwhile, heat the oil in a large soup pot over medium heat. Add the onion, celery and apples, and cook until soft and translucent, about 5 minutes.
- Season lightly with salt and pepper, add the cumin and curry powder and cook for 2 more minutes.
- Remove the seeds from the squash and discard them. Scoop the squash pulp out of the skin with a spoon and add it to the soup pot along with the sherry or white wine and cook for 2 or 3 minutes more.
- Puree this mixture in a blender in batches, being careful not to overfill the blender and adding broth as needed. Strain the blended mixture through a colander to remove any remaining fiber or seeds.
- Reheat the soup and add the remaining broth to adjust the consistency. Season with salt and pepper.
- Serve the soup in warm bowls with a dollop of sour cream.