Roasted Acorn Squash Soup with Horseradish and Apples

This soup is also delicious when made with roasted beets or carrots in place of the squash.

  • Servings: 8
Roasted Acorn Squash Soup with Horseradish and Apples

Photography: Charles Maraia

Source: Martha Stewart Living, November 1999

Ingredients

  • 3 acorn squash (about 3 pounds total)
  • 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
  • 1 1/2 cups apple cider
  • 1 tablespoon freshly grated horseradish
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Granny Smith apples (about 1 pound)
  • Juice of 1 lemon
  • 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
  • Olive-oil cooking spray

Directions

  1. Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.

  2. Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.

  3. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sautepan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley.

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