[CH] Acorn squash, apple and chile soup
bluezinnia@kyananet.com
Sat, 27 Dec 2008 17:01:27 -0500
My friend Allen Prunty sent me this as a non-chilehead recipe, and I've
duly chilefied it. .
It's fiiiiiiiiine. You could also do it with any winter squash, BTW, or
with pumpkin.
Acorn Squash, Apple and Chile Soup
Recipe By : Richard Sax and Marie Simmons
2 med. Acorn Squash - halved and seeded
3 cups canned (or light homemade) vegetable broth
2 Green apples, tart - peeled, cored and chopped
1/2 cup Onion; chopped
6 to 10 Serranos or 2 habaneros, seeded and chopped
1 cup Unsweetened apple juice
2 tsp Fresh ginger; grated [use cheese side of
grater, not nubbly side]
1/2 tsp Salt
1 Tbsp Lemon juice; fresh
White [or black] pepper, lots, freshly ground
Plain yogurt
Fresh chives or basil, chopped
1. Place squash cut side down on rack set over gently simmering water in
saucepan. Cover and steam until tender, about 10 minutes. [Or microwave.]
Cool squash slightly. Scoop pulp from shells.
2. Combine 1/4 cup stock, apples and onion in heavy medium saucepan.
Cover and cook over low heat 10 minutes. Add squash pulp, remaining
stock, apple juice, ginger and salt. Cover and simmer until ingredients are
very tender, about 20 minutes.
3. Puree soup in batches in processor or blender. [Then the recipe
originally said, "Strain through sieve into clean saucepan, pressing
puree with back of spoon." But heck, it's already pureed; why strain
it if super-snooty company's not coming? :) ] Reheat soup gently. Add
lemon juice. Season with salt and generous amount of pepper. Ladle
into bowls and garnish with yogurt and chives.
Nutrition profile based on original recipe's use of chicken stock and
lowfat or fat-free yogurt:
Calories: 132
Calories >From Fat: 12
Total Fat: 1.3g
Cholesterol: 0mg
Potassium: 583.5mg
Carbohydrates: 27.1g
Fiber: 3.1g
Protein: 4.7g
Original recipe source: Bon Appetit, October 1988