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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (241g) Recipe makes 6 servings The following items or measurements are not included below: vegetarian broth |
||
| Calories 187 | ||
| Calories from Fat 105 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 18% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 33mg | 1% | |
| Potassium 416mg | 11% | |
| Total Carbohydrate 21.5g | 7% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 10.9g | ||
| Protein 1.3g | 2% | |
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Sweet Acorn Squash And Apple Soup
By: ~Rita~
Aug 21, 2003
Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.
SERVES 6
Ingredients
- 1 small onion, diced
- 1 acorn squash, peel seeded
- 1 carrot, peeled and sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups apple juice
- 2 cups vegetarian broth or chicken broth
- 1 apple, peeled cored,and chopped
- 1/2 cup heavy cream
- salt
- white pepper
- 1/2 teaspoon cinnamon
- 1 pinch of fresh grated nutmeg
- 1 teaspoon brown sugar or maple syrup
- yogurt or sour cream (to garnish)
- grated nutmeg (to garnish)
Directions
1
Saute the onion,carrot, and squash in the butter and oil for 2 minutes.2
Add the apple juice, chicken stock, apple and seasoning.3
Cook until vegetable are tender,add heavy cream, warm, then puree in blender.4
Serve warm or cold with yogurt on side.5
Garnish with grated nutmeg.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Cold
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Sweet
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: UmmBinat
On Nov 21, 2008
This was good. DH liked too. For the squash I used Pureed Squash Butternut, Acorn Any Hard Winter Squash! Pureed Squash Butternut, Acorn Any Hard Winter Squash! as it was much easier than pealing and cutting up! I was lacking a carrot & butter so I replaced them with a hard pear and used compleatly olive oil. I used 1 cup and a bit (not 1/2c) apple juice as I believe it would be too strong an apple juice flavor. Didn't have broth so I added a garlic clove to the onions and additional salt to the water. Used brown sugar but would be very good with maple syrup. Used rice milk in replacement of much of the water instead of cream (milk allergy) was still good served warm only garnished with nutmeg. Sure could make this again
From: Chicagoland Chef du Jour
On Oct 15, 2008
This is outstanding! The only additions/ changes I made was adding a dash of ground ginger, 1/2 t brown sugar, nutmeg in the soup not as garnich and chicken broth. I also added a splash of brandy at serving. I would highly recommend the brandy. It seemed to cut down on the natural sweetness of the soup. A real winner here. Thanks Rita! We loved it!
From: Kumquat the Cat's friend
On Nov 25, 2005
A truly outstanding soup, it filled the entire house with the aroma of Fall. I used oil, butter and heavy cream quite sparingly, and it was still wonderful. To give it a little more body, you may want to make sure your squash is on the large side or use two. I opted for adding maple syrup we recently picked up from the Neil and Rita Rowat orchard in Ontario, CAN (awesome stuff). Next time I will include yogurt garnish and the cream sherry. BF made sure to tell me to keep this one. So, I think I just found a wonderful side dish for our upcoming Thanksgiving feast! Thanks so much Rita! Update - Made for Thanksgiving, even tastier than it was a few weeks ago. Decreasing the liquid to squash ratio made it nice and thick too. Really wonderful. Forgot to buy cream sherry, maybe next time!
From: Kaarin
On Oct 29, 2005
Warming and filling soup-I love the creaminess and warm spices subtly sweetened with syrup! I used chicken broth, but think it would be better with veggie broth. I also added extra apples. A great fall recipe; thanks Rita!
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