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Acorn Squash and Apple Soup


A delicious soup that's perfect to enjoy while watching the leaves fall from the trees on a cool Autumn day.













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


2 each acorn squash
3 cups chicken broth
2 each Granny Smith apples
½ cup onions
1 cup apple juice
2 teaspoons ginger
peeled and grated fresh
½ teaspoon salt
1 tablespoon lemon juice
1 x black pepper
freshly ground
1 x yogurt, plain
plain or low-fat
1 x chives
fresh, chopped or basil


Notes: Squash should be halved and seeded. Unsalted canned chicken broth may be used instead of stock. Green apples should be cored, peeled and chopped (about 2 cups)

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 ¼ 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.

Purée soup in batches in processor or blender.

Strain through sieve into clean saucepan, pressing purée 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 13316% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 555mg 23%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 53%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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