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.
Martha Stewart Living, November 1999
- 3 acorn squash (about 3 pounds total)
- 3 1/2 cups <u>Homemade Chicken Stock</u>, 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
- 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.
- 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.
- 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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