Re: [CH] Acorn squash, apple and chile soup

=Mark (mstevens@exit109.com)
Sat, 27 Dec 2008 17:31:47 -0500 

My local Mexican place does something similar.

You might consider adding some minced cilantro into the yogurt (Sour Cream? 
Creme Fraiche?) that you garnish it with...

Sounds like a good winter pick-me-up. 

On Sat, 27 Dec 2008 17:01:27 -0500, bluezinnia wrote
> 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


--
=Mark

http://www.exit109.com/~mstevens