Friday, February 6, 2009

Roasted Acorn Squash Soup

This is one of my favorite Acorn Squash soup recipes because it has the zesty crunch of Granny Smith apples sauteed in horseradish! YUM! This is a versitile recipe that you can replace the squash with equal weights of beets or carrots. Go ahead and improvise!


3 acorn squash, cut in half and seeded (3 pounds max)
2 cans vegetable or chicken stock
1.5 cups cider
1 Tablespoon prepared horseradish
salt and pepper to taste
2 Granny Smith apples; peeled, cored and diced
juice of one lemon
olive oil


  1. Preheat oven 450.
  2. Place squash halves cut side down on a greased cookie sheet.
  3. Roast in oven until tender - 30 minutes to an hour. Remove and let cook.
  4. Combine the stock, cider, horseradish in a pot and bring to a simmer.
  5. Season to taste.
  6. Scoop squash flesh out of skins and place in food processor. Add one cup stock mixture and puree well.
  7. Stir puree into back and heat well.
  8. Put prepared apples in a bowl. Cover with lemon juice and remaining horseradish and stir to combine.
  9. Heat oil in a medium saucepan and add apple mixture and heat until golden brown.
  10. Fold into soup and serve, being sure to ladle chunks into bowls with the pureed mixture. Serve with a dollop of sour cream or a fresh piece of granny smith in it!

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