Acorn Squash And Apple Soup Recipe
- 1/2 med Onion Minced
- 1 sm Acorn Squash Peel, Seed
- 11/2 Tbsp. Butter (1/2 Stick), *Note
- 11/2 c. Apple Juice
- 11/2 c. Nonfat Vegetarian Broth Chicken, *Note
- 1 sm Apple Peel, Core
- Salt And White Pepper To Taste
- Sugar To Taste
- Lowfat sour cream For Garnish Optional
- Minced Parsley For Garnish
- *NOTE: Original recipe used 4 Tablespoons butter...
- I used 1 1/2 Tablespoons
- This soup captures the taste of autumn with minimal fuss.
- It is especially delicious served cool with a dollop of lowfat sour cream.
- To make a lower calorie version, use half of the butter and garnish with yogurt.
- Saute/fry the onion and squash in the butter for 2 min.
- Add in the apple juice, chicken stock, apple and seasoning.
- Cook till vegetableare tender, then puree in blender.
- Serve hot with lowfat sour cream on side.
- Garnish with parsley.
- Can be served warm or possibly cool.
- Makes 6 servings.
onion, butter, apple juice, vegetarian, apple, salt, sugar, sour cream, parsley
Taken from cookeatshare.com/recipes/acorn-squash-and-apple-soup-62347 (may not work)