Roasted Acorn Squash Soup With Apples - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Roasted Acorn Squash Soup With Apples

This recipe from Chef Jamie Roraback serves four. (Published Tuesday, Nov. 4, 2014)

Ingredients: 

  • 1 Acorn squash-smaller size one if available
  • 2 Tbsp. olive oil
  • 1 Cup onions - diced
  • 1/2 Cup celery - diced
  • 1/2 Cup Carrots - diced
  • 1/2 Cup apples - diced
  • 3 Cup chicken or vegetable broth
  • 1 Cup apple juice or cider
  • Salt and black pepper to taste

Preparation (Serves Four):

  1. Slice squash in half, scoop seeds out (seeds may be toasted and used for garnish) and place cut side down on cookie sheet. Moisten pan with less than1/4” of water, cover with foil, and roast in 400° F. oven for 45 minutes or until tender. When tender, flip squash over, let cool slightly, and scoop out the roasted squash meat.
     
  2. In soup pot over medium high heat, add olive oil . Add the onions, celery, carrots, and apples. Cook for about 4 minutes or until softened and sweet smelling. Add the roasted acorn squash, the chicken broth and apple juice. Bring to a boil, and simmer for about 15 minutes until all ingredients are tender.
     
  3. Transfer soup to blender or use a hand blender to purée soup to desired consistency. Season to taste with salt and pepper. Garnish with a dollop of sour cream, or Greek yogurt and toasted squash seeds.

Lincoln Culinary Institute’s Website: www.lincolnculilnary.com


 

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