Bunyan's Diabetic Acorn Squash and Apple Soup

Bunyan's Diabetic Acorn Squash And Apple Soup Recipe

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Paul Bushay


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


★★★★★ 1 vote

15 Min
30 Min
Stove Top


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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

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


  • 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.

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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