I am so thrilled that fall is here. I get to make fantastic dishes with acorn and butternut squash! This makes me a really happy camper. It may be because they are so full of beta-carotene — or maybe it’s just because I love the way they taste! Now I’m off to the kitchen to prepare this recipe that makes my mouth water just thinking about it.
Roasted Acorn Squash Soup with Horseradish and Apples
from Martha Stewart Living
- 3 acorn squash (about 3 pounds total)
- 3 1/2 cups Chicken Stock
- 1 1/2 cups apple cider
- 1 tablespoon freshly grated horseradish
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 Granny Smith apples (about 1 pound)
- Juice of 1 lemon
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- Olive-oil cooking spray
- Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.
- Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.
- Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium saute pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley. Serves 8.
I love that I can use apples and horseradish from the Market in this as well as the acorn squash. While I’m busy in the kitchen cooking up some more fall goodness, here are six amazing recipes for you to make with beautiful, sweet, heavenly winter squash! (I’m especially excited about the pot stickers!)