Acorn Squash and Apple Soup

80 minutes Prep: 35 minutes Cook: 40 minutes

133 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	medium	acorn squash	halved and seeded
3	cups	chicken broth	degreased
2	each	apples, tart	green, cored, peeled, chopped
1/2	cup	onion	chopped
1	cup	apple juice	unsweetened
2	teaspoons	ginger	fresh, grated, peeled
1/2	teaspoon	salt
1	tablespoon	lemon juice	fresh
1	x	white pepper	freshly ground
1	x	yogurt, low-fat	plain
1	x	chives	snipped fresh

Directions

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.

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Nutrition Facts

Serving Size 331g

Amount per Serving

Calories 133 16% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 555mg	23%
Total Carbohydrate 24.0g	8%
Dietary Fiber 1.0g	5%
Sugars 17.0g
Protein 5.0g	10%

Vitamin A	1%		Vitamin C	53%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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