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Recipe Name: Acorn Squash And Apple Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Acorn Squash, 1 Lb Each
halved and seeded
3 Cup(s) Low sodium chicken broth
2 Green Apples, Tart cored
peeled and chopped about
1/2 Cup(s) Onion, chopped
1 Cup(s) Apple Juice, unsweetened
2 Teaspoon(s) Fresh Ginger Root, grated
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Fresh lemon juice
Freshly Ground White Pepper
Plain non- or low-fat yogurt
Snipped fresh chives OR
shredded fresh basil
Place squash cut side down on rack set over gently simmering water in
saucepan. Cover and steam until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken stock, apple
juice, ginger and salt. Cover and simmer until ingredients are very
tender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree with
back of spoon. Reheat soup gently. Add lemon juice. Season with salt
and generous amount of pepper. Ladle into bowls. Garnish with yogurt
and chives. Posted to recipelu-digest Volume 01 Number 426 by (linda) on Dec 31, 1997

Nutrition (calculated from recipe ingredients)
Calories: 335
Calories From Fat: 48
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 1413.3mg
Potassium: 1747.4mg
Carbohydrates: 59.5g
Fiber: 12.5g
Sugar: 29.2g
Protein: 22.1g

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