Food Network UK

Acorn Squash and Apple Soup

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Ingredients

  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1 onions
  • 1 stalk celery
  • 2 tart apple
  • 1 dash salt
  • 1 dash fresh ground black pepper
  • 0.25 teaspoon cumin
  • 0.50 teaspoon curry powder
  • 2 tablespoons dry sherry
  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups low sodium chicken broth
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup low-fat sour cream

Use imperial measurements

Method

How to make Acorn Squash and Apple Soup

  • Cut the acorn squash in half and microwave until tender and easily pierced with a fork, about 15 minutes. Let cool.
  • Meanwhile, heat the oil in a large soup pot over medium heat. Add the onion, celery and apples, and cook until soft and translucent, about 5 minutes.
  • Season lightly with salt and pepper, add the cumin and curry powder and cook for 2 more minutes.
  • Remove the seeds from the squash and discard them. Scoop the squash pulp out of the skin with a spoon and add it to the soup pot along with the sherry or white wine and cook for 2 or 3 minutes more.
  • Puree this mixture in a blender in batches, being careful not to overfill the blender and adding broth as needed. Strain the blended mixture through a colander to remove any remaining fiber or seeds.
  • Reheat the soup and add the remaining broth to adjust the consistency. Season with salt and pepper.
  • Serve the soup in warm bowls with a dollop of sour cream.

(Courtesy of Food.com)