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Ingredients:
2 med. acorn squash, seeded &
halved
3 c. degreased chicken stock or canned
2 tart green apples (2 c. cored,
seeded & chopped)
1/2 c. chopped onion
1 c. unsweetened apple juice
2 tsp. fresh ginger root, peeled &
grated
1/2 tsp. salt (omit if using canned
stock)
1 tbsp. fresh lemon juice
White pepper to taste
Yogurt or sour cream & chives
(garnish)
Direction:
Cook squash, remove pulp.
Combine 1/2 cup stock, apples and onion in heavy medium
saucepan. Cover and cook over low heat for 10 minutes. Add
squash pulp, remaining stock, apple juice, ginger and salt.
Cover and simmer until ingredients are very tender, about 20
minutes. Puree soup in batches in blender or processor. Strain
through sieve into clean saucepan, pressing puree with back of
spoon. Reheat soup gently. Season with salt and generous
amount of pepper. Ladle into bowls. Garnish with yogurt or
sour cream and chives.
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For
Details about Ingredients , check your nearest American Store
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