RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1464
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| Recipe Name: |
Roasted Acorn Squash Soup with Horseradish and Apples |
| Source: |
Martha Stewart Living, November 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$2.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This soup is also delicious when made with roasted beets or carrots in place of the squash.
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Ingredients:
0.25 Cup parsley, flat-leaf coarsely chopped
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Directions:
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 ¼-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley. |
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| Nutrition per Serving: |
| Calories: |
322 |
Total Carbs: |
72.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.1 |
Fat: |
2.7 |
Protein: |
8.51 |
| Fiber: |
7.47 |
Sodium: |
448.09 |
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