Sweet Acorn Squash And Apple Soup

Rita~'s Note:

Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 small onion , diced
• 1 acorn squash , peel seeded
• 1 carrot , peeled and sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ cups apple juice
• 2 cups vegetarian broth or 2 cups chicken broth
• 1 apple , peeled cored,and chopped
• ½ cup heavy cream
• salt
• white pepper
• ½ teaspoon cinnamon
• 1 pinch of fresh grated nutmeg
• 1 teaspoon brown sugar or 1 teaspoon maple syrup
• yogurt or sour cream (to garnish)
• grated nutmeg (to garnish)

Directions:

1. Saute the onion,carrot, and squash in the butter and oil for 2 minutes.
2. Add the apple juice, chicken stock, apple and seasoning.
3. Cook until vegetable are tender,add heavy cream, warm, then puree in blender.
4. Serve warm or cold with yogurt on side.
5. Garnish with grated nutmeg.

Reviews

[maureenebrown]

This is the first soup I've ever made "from scratch." The hubby loved it and insisted that I make more so there are leftovers next time.

[Ladybug2804]

This is a wonderful, creamy and tasty soup! I've made it twice now. First time according to recipe. Second time I made some changes. I roasted the acorn squash ahead of time and scooped it out of it's shell...it was too difficult for me to peel it raw. The roasting also brings out a sweeter flavor in the squash. I added another carrot, cut the apple juice down to 1C and added 1/2 cup more of chicken broth. The changes produced a slightly less sweet but, IMO, a deeper flavor to the soup overall.

[Sharon123]

Loved this soup! Just the right amount of sweetness and nice smooth texture. So glad I made this for my payback recipe in Recipe Dare! Thanks Rita! I used butternut squash with a dollop of sour cream.