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
- Preheat oven 450.
- Place squash halves cut side down on a greased cookie sheet.
- Roast in oven until tender - 30 minutes to an hour. Remove and let cook.
- Combine the stock, cider, horseradish in a pot and bring to a simmer.
- Season to taste.
- Scoop squash flesh out of skins and place in food processor. Add one cup stock mixture and puree well.
- Stir puree into back and heat well.
- Put prepared apples in a bowl. Cover with lemon juice and remaining horseradish and stir to combine.
- Heat oil in a medium saucepan and add apple mixture and heat until golden brown.
- 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!