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Roasted Acorn Squash Soup with Horseradish and Apples

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Pureed soups can be made with a variety of vegetables. This soup is also delicious when made with roasted beets or carrots in place of the squash.

  • Servings: 8

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 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.

For Roasted-Beet Soup:

  1. Individually wrap 2 1/2 to 3 pounds beets in aluminum foil, leaving the skin on. Roast them in 450-degree oven until fork-tender, about 1 hour. When cool enough to handle, remove the skins by wiping the beets with a paper towel. Proceed with the acorn-squash soup recipe from step 2.

For Roasted-Carrot Soup:

  1. Wrap about 3 pounds peeled and trimmed carrots in an aluminum foil packet. Roast them in 450-degree oven until fork-tender, about 45 minutes. Proceed with the acorn-squash soup recipe from step 2.

Reviews Add a comment

  • Atwood Atte-wode
    8 FEB, 2014
    There is no typo in this recipe it requires three teaspoons of horseradish which equals one tablespoon! As much as I love horseradish I think 3 tablespoons of horseradish might be a little overwhelming in this recipe!
    Reply
  • Candy Goes-Quinn
    25 OCT, 2012
    This recipe is fantastic!~ The only thing I would change is: you can cook the squash in the microwave, and it has more moisture... also, there is a type-o, and you need 3 tblspns of horseradish... altogether. So, just be aware of that. The combination of apples and horseradish is amazing... the soup is so silky smooth.. . I loved it, and my family will too! Thank you!
    Reply
  • ColleenMadison
    13 NOV, 2011
    This soup was flavorful and delicious! I microwaved the squash rather than baked it, so it was ready in less than 30 min.
    Reply
  • sharbo
    31 OCT, 2010
    Worst most bland soup. Followed the recipe and tossed it out after trying it. Very disappointed. Made it for a first course for my daughter's birthday. Can't think of anything to add to save it.
    Reply