Bunyan's Diabetic Acorn Squash and Apple Soup

Bunyan's Diabetic Acorn Squash And Apple Soup

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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

How to Make Bunyan's Diabetic Acorn Squash and Apple Soup

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.

Printable Recipe Card

About Bunyan's Diabetic Acorn Squash and Apple Soup

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



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