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Acorn Squash and Granny Smith Apple Soup




Source of Recipe


Chef2Chef newsletter


Recipe Introduction


Modified this from the Chef2Chef newsletter. originally called for chicken stock and non-soy yogurt. You may want to use the commercial vegan "sour cream" substitute instead of the soy yogurt.

Serves 4


List of Ingredients




2 lbs acorn squash halved and seeded
3 cups vegetable stock divided
2 cups Granny Smith apples cored, peeled and chopped
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 tsp fresh ginger, peeled and grated
1/2 tsp salt
1 Tbs fresh lemon juice
1 dash freshly ground white pepper
4 tsp plain non- or low-fat soy yogurt
2 tsp snipped fresh chives or shredded fresh basil






Recipe



1. Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop the pulp from the shells.

2. Combine 1/4 cup "chicken" stock, apples and onion in heavy medium saucepan.
Cover and cook over low heat 10 minutes. Add squash pulp, remaining "chicken" stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes.

3. Purée soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing purée with back of spoon. Reheat soup gently. Add lemon juice. Season with a generous amount of pepper and adjust salt to taste. Ladle into bowls. Garnish with yogurt and chives.