Bunyan's Diabetic Acorn Squash And Apple Soup Recipe

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Bunyan's Diabetic Acorn Squash and Apple Soup

Paul Bushay

By
@chefbunyan

If you have a stick blender you can puree it right the pot so you don't have to dirty your blender or food processor

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

2
acorn squash, halved and seeded
3 c
low sodium chicken stock
2
tart green apples, cored, peeled and chopped
1/2 c
onion, chopped
1 c
apple juice, unsweetened
2 tsp
ginger, peeled and fresh grated
1/2 tsp
sea salt
1 Tbsp
lemon juice
1/8 tsp
freshly cracked black pepper
1 Tbsp
yogurt, low-fat, plain
4 Tbsp
fresh chives, chopped

Step-By-Step

1Place squash cut side down on rack set over gently simmering water in saucepan; Cover and steam until tender, about 10 minutes.
2Cool squash slightly; Scoop pulp from shells.
3Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan; Cover and cook over low heat 10 minutes
4Add squash pulp, remaining chicken stock, apple juice, ginger and salt; Cover and simmer until ingredients are very tender, about 20 minutes.
5Puree soup in batches in processor or blender.
6Strain through sieve into clean saucepan, pressing puree with back of spoon; Reheat soup gently.
7Add lemon juice; Season with salt and generous amount of pepper.
8Ladle into bowls; Garnish with yogurt and chives.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy