Food Network UK

Acorn Squash Soup

0

Ingredients

  • 1 large acorn squash
  • 6 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 vegetable stock
  • 2 granny smith apple
  • 2 lime
  • 2 chipotle pepper
  • 1 to taste nutmeg
  • 2 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 double cream

Use imperial measurements

Method

How to make Acorn Squash Soup

  • First, you want to roast the squash. Preheat oven to 375 degrees. Slice the squash in half and place face down on a cookie sheet with a little bit of water at the bottom.
  • Roast for 20 - 25 minutes. After it's done and slightly cooled, peel and chop it up.
  • In a large soup pot, combine the squash and chicken stock and let simmer over medium heat.
  • Peel, core and slice the apples and add them to the soup, along with the lime juice and chilies. Bring to a boil and cook for 15 minutes.
  • Transfer contents to a blender or food processor and puree. Pour it back into the soup pot on the stove, add a little nutmeg and the cream to make the soup richer.
  • Reheat, stirring frequently. Soup is ready and can be refrigerated up to three days.

(Courtesy of Food.com)