Bunyan's Diabetic Acorn Squash and Apple Soup
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- acorn squash, halved and seeded
- 3 c
- low sodium chicken stock
- 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
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.