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.
My Private Note
bowls o ...
Units: US | Metric
- 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
- 1Cut the acorn squash in half and microwave until tender and easily pierced with a fork, about 15 minutes. Let cool.
- 2Meanwhile, 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.
- 3Season lightly with salt and pepper, add the cumin and curry powder and cook for 2 more minutes.
- 4Remove 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.
- 5Puree 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.
- 6Reheat the soup and add the remaining broth to adjust the consistency. Season with salt and pepper.
- 7Serve the soup in warm bowls with a dollop of sour cream.
Browse Our Top Apple Recipes
Nutritional Facts for Acorn Squash and Apple Soup
Serving Size: 1 (407 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 177.9
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 1.4 g
- Cholesterol 3.9 mg
- Sodium 90.4 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 4.1 g
- Sugars 7.6 g
- Protein 5.1 g