bunyan's diabetic acorn squash and apple soup

★★★★★ 1 Review
chefbunyan avatar
By Paul Bushay
from Mesa, AZ

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

serves 4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For bunyan's diabetic acorn squash and apple soup

  • 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

  • 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.

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