Bunyan's Diabetic Acorn Squash And Apple Soup Recipe

No Photo

Have you made this?

 Share your own photo!

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


pinch tips: Perfect Pasta Every Time


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

Directions Step-By-Step

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