Roasted Acorn Squash Soup with Horseradish and Apples Recipe

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Recipes.net Team
Recipes.net Team May 19, 2020
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This acorn squash soup is also delicious when made with roasted beets or carrots in place of the squash.

How To Make Roasted Acorn Squash Soup with Horseradish and Apples

A light an appetizing soup that's made of healthy acorn squash and horse radish before it's served with sauteed apples.

  • 3 Acorn squash (about 3 pounds total)
  • 1 tbsp. horseradish (freshly grated )
  • 2 Granny Smith apples (about 1 pound)
  • 3 ½ cup Homemade Chicken Stock (or canned low-sodium chicken or vegetable broth, skimmed of fat)
  • 1 ½ cup apple cider
  • ¾ tsp. salt
  • ¼ tsp. black pepper (freshly ground )
  • 1 lemon (Juiced)
  • ¼ cup fresh flat-leaf parsley leaves (coarsely chopped )
  • Olive-oil cooking spray
  1. Heat oven to 450°.
  2. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray.
  3. Roast until tender, about 45 minutes.
  4. Combine chicken stock, apple cider, 1-tsp. horseradish, salt, and pepper in a medium saucepan, and bring to a simmer.

  5. Scoop squash flesh out of skins, and place in the bowl of a food processor.

  6. Add 1 cup hot stock mixture, and puree until smooth.
  7. Stir squash mixture into pan with remaining stock, and keep soup warm.
  8. Peel and core apples, and cut into 1/4-inch dice.
  9. Transfer to a small bowl, add lemon juice and remaining 2 tsp. horseradish, and toss to combine.
  10. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat.
  11. Add apple mixture, and sauté until golden brown.
  12. Serve soup garnished with sautéed apple mixture and chopped parsley.
  13. Serves 8 as a first course.

How To Make Roasted Acorn Squash Soup with Horseradish and Apples

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A light an appetizing soup that's made of healthy acorn squash and horse radish before it's served with sauteed apples.

Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Serves:
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Ingredients

  • 3 Acorn squash, about 3 pounds total
  • 1 tbsp. horseradish, freshly grated
  • 2 Granny Smith apples, about 1 pound
  • 3 ½ cup Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
  • 1 ½ cup apple cider
  • ¾ tsp. salt
  • ¼ tsp. black pepper, freshly ground
  • 1 lemon, Juiced
  • ¼ cup fresh flat-leaf parsley leaves, coarsely chopped
  • Olive-oil cooking spray

Instructions

  1. Heat oven to 450°.
  2. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray.
  3. Roast until tender, about 45 minutes.
  4. Combine chicken stock, apple cider, 1-tsp. horseradish, salt, and pepper in a medium saucepan, and bring to a simmer.

  5. Scoop squash flesh out of skins, and place in the bowl of a food processor.

  6. Add 1 cup hot stock mixture, and puree until smooth.
  7. Stir squash mixture into pan with remaining stock, and keep soup warm.
  8. Peel and core apples, and cut into 1/4-inch dice.
  9. Transfer to a small bowl, add lemon juice and remaining 2 tsp. horseradish, and toss to combine.
  10. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat.
  11. Add apple mixture, and sauté until golden brown.
  12. Serve soup garnished with sautéed apple mixture and chopped parsley.
  13. Serves 8 as a first course.
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Nutrition

  • Calcium: 65mg
  • Calories: 149kcal
  • Carbohydrates: 33g
  • Cholesterol: 3mg
  • Fat: 2g
  • Fiber: 4g
  • Iron: 2mg
  • Potassium: 779mg
  • Protein: 4g
  • Saturated Fat: 1g
  • Sodium: 345mg
  • Sugar: 11g
  • Vitamin A: 776IU
  • Vitamin C: 25mg
Nutrition Disclaimer
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