Acorn Squash Soup with Horseradish and Apples

Thanksgiving has been over for three days now. If you're still looking for recipes to use up your left-overs, you may be on dangerous ground by now. Throw them away and make some fresh soup. This one has an unexpected complexity: it's has a sweet, rich flavor with a nice bite provided by the horseradish.

Acorn Squash Soup with Horseradish and Apples 3 acorn squash 3 1/2 cups chicken broth 1 1/2 cups apple cider 1 tablespoon horseradish , divided 3/4 teaspoon salt 1/4 teaspoon black pepper 2 Granny Smith apples Juice of 1 lemon 1/4 cup coarsely chopped parsleyleaves 1. Heat oven to 450°. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with cooking spray. Roast until tender, about 45 minutes. 2. Combine chicken broth, 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. 3. 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 sauté pan over medium-high heat. Add apple mixture, and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley.

Comments

[art kour]

I have heard this called Apache soup? Is that right?