“Tis the season for figure friendly winter squash soups. This acorn squash soup is paired with a tart apple and ginger. It’s amazingly good.
This recipe was created for Babble’s Family Kitchen.
Yield: Serves 4
3 medium acorn squash, halved and seeds removed
1 granny smith apple, peeled, cored and diced
1 cup diced carrots
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
6 cups chicken stock
kosher or sea salt
olive oil
Preheat oven to 400 degrees. With halved sides of squash up, drizzle with olive oil and sprinkle with kosher salt. Roast until very tender, about 45 minutes.
Preheat a large soup pot. Drizzle with olive oil. Add chopped carrots and apple. Saute until tender. Scoop out squash away from the skin and add to soup pot. Then add chicken stock and spices.
Bring to a boil and continue to cook until all vegetables are very tender, about 20 – 30 minutes.
Puree soup in a blender or with an immersion blender in the soup pot. Puree until very smooth.
