Acorn Squash and Apple Soup

Acorn Squash and Apple Soup Recipe - A Flavorful and Nutritious Delight

Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Acorn Squash and Apple Soup is a delightful blend of autumn flavors, combining the earthy sweetness of acorn squash with the tartness of apples, all brought together with a hint of spice. This soup is perfect for those chilly days when you crave something warm, comforting, and nutritious. Its creamy texture and rich taste make it a favorite among both adults and children, offering a delicious way to enjoy the bounty of the fall season.

History

The tradition of combining squash with apples in cooking dates back centuries, with roots in both Native American and European cuisines. Squash, a staple in the Native American diet, was often cooked with whatever was on hand, including apples brought by European settlers. Over time, this combination evolved into various dishes, including soups. The Acorn Squash and Apple Soup, as we know it today, is a modern take on these traditional flavors, incorporating spices and cream for a more contemporary palate.

Ingredients

2 medium acorn squash (1 lb (454 g) each), halved and seeded
4 cups degreased chicken stock or canned no-salt broth
2 tart green apples, peeled, cored, and chopped
0.5 cup chopped onion
2 tsp grated peeled fresh ginger
0.5 tsp salt
1 tsp curry
1 tsp allspice
2 tbsp brown sugar
1 cup 5% light cream
freshly ground white pepper
plain non- or low-fat yogurt
snipped fresh chives or shredded fresh basil

How to prepare

Place the squash cut side down on a rack set over gently simmering water in a saucepan.
Cover and steam until tender, about 10 minutes.
Cool the squash slightly.
Scoop the pulp from the shells.
Combine 0.25 cup of chicken stock, apples, and onion in a heavy medium saucepan.
Cover and cook over low heat for 10 minutes.
Add the squash pulp, remaining chicken stock, apple juice, ginger, and salt.
Cover and simmer until the ingredients are very tender, about 20 minutes.
Puree the soup in batches in a processor or blender.
Strain the puree through a sieve into a clean saucepan, pressing it with the back of a spoon.
Reheat the soup gently.
Add lemon juice.
Season with salt and a generous amount of pepper.
Ladle the soup into bowls.
Garnish with yogurt and chives.

Variations

For a vegan version, replace the chicken broth with vegetable broth and use coconut cream instead of light cream. Adding a pear in place of one apple introduces a subtle sweetness and complexity to the soup.
For a vegan version, substitute the chicken broth with vegetable broth and use coconut cream instead of light cream. You can also add other vegetables, such as carrots or parsnips, for additional flavors and nutrients. For a spicier kick, include a pinch of cayenne pepper or increase the amount of curry.

Cooking Tips & Tricks

For the best flavor, choose acorn squash that is firm and heavy for its size. When preparing the squash, use a sturdy knife and be careful as the skin can be tough to cut through. For the apples, tart varieties like Granny Smith work best as they balance the sweetness of the squash. To enhance the flavors, roast the squash before adding it to the soup, as this intensifies its natural sweetness.

Serving Suggestions

Serve the Acorn Squash and Apple Soup hot, garnished with a dollop of yogurt and a sprinkle of fresh basil or chives for added flavor and visual appeal. A side of crusty bread or a mixed green salad makes an excellent accompaniment, turning the soup into a satisfying meal.

Cooking Techniques

Steaming the acorn squash before adding it to the soup helps to soften it, making it easier to blend into a smooth puree. Simmering the ingredients together allows the flavors to meld beautifully. For a silky texture, strain the pureed soup through a sieve, removing any fibrous bits.

Ingredient Substitutions

If acorn squash is not available, butternut squash makes a good substitute. Similarly, if you don't have fresh ginger, you can use ¼ teaspoon of ground ginger instead. Maple syrup can replace brown sugar for a different kind of sweetness.

Make Ahead Tips

This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply warm it over low heat on the stove, adding a little broth or water if the soup has thickened too much.

Presentation Ideas

Serve the soup in hollowed-out acorn squash halves for a festive and seasonal presentation. A swirl of cream, a few apple slices, and a sprinkle of toasted pumpkin seeds on top can add texture and visual appeal.

Pairing Recommendations

This soup pairs well with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied Chardonnay. The acidity of the wine complements the sweetness of the soup, creating a balanced flavor experience.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. If the soup is too thick, add a little broth or water to reach the desired consistency. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Calories per serving

A serving of Acorn Squash and Apple Soup contains approximately 150 calories, making it a low-calorie option for those monitoring their intake. The majority of the calories come from the carbohydrates, with a smaller contribution from fats and proteins.

Carbohydrates

This soup is a good source of carbohydrates, primarily from the acorn squash and apples. A serving contains approximately 30 grams of carbohydrates, providing energy and fiber. The fiber content, around 5 grams per serving, helps in digestion and maintaining blood sugar levels.

Fats

The soup is relatively low in fats, with most of it coming from the light cream. A serving contains about 5 grams of fat, of which 3 grams are saturated. Using low-fat or non-fat yogurt as a garnish can help reduce the fat content further.

Proteins

Each serving of Acorn Squash and Apple Soup provides about 3 grams of protein, mainly from the broth and light cream. While not high in protein, the soup can be part of a balanced meal when served with a protein-rich side, such as a grilled chicken breast or a slice of whole-grain bread.

Vitamins and minerals

This soup is an excellent source of vitamins A and C, thanks to the acorn squash and apples. Vitamin A supports vision and immune function, while vitamin C is essential for skin health and immune defense. The soup also provides a good amount of potassium, which is vital for heart health and muscle function.

Alergens

The primary allergens to be aware of in this recipe are dairy products, including light cream and yogurt. Individuals with lactose intolerance or a dairy allergy should consider dairy-free alternatives or omit these ingredients.

Summary

Overall, Acorn Squash and Apple Soup is a nutritious choice, offering a good balance of carbohydrates, vitamins, and minerals with low fat and calorie content. It's a hearty, comforting soup that fits well into a healthy diet.

Summary

Acorn Squash and Apple Soup is a delightful, nutritious dish that embodies the flavors of fall. With its blend of sweet and tart tastes, creamy texture, and warming spices, it's sure to become a seasonal favorite. This soup is not only delicious but also offers health benefits, making it a wonderful addition to any meal. Whether you're looking for a comforting lunch or a light dinner option, this soup is a versatile choice that can be adapted to suit various dietary needs and preferences.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Acorn Squash and Apple Soup. It was a crisp autumn day, and I was visiting my dear friend Margaret in her cozy little cottage in the countryside. As soon as I walked through the door, I was enveloped in the delicious aroma of simmering soup. Margaret greeted me with a warm smile and a hug, and I knew that I was in for a treat.

As we sat down at her wooden kitchen table, Margaret began to tell me about the soup she was making. She explained that it was a family recipe that had been passed down for generations, and that she had learned how to make it from her own grandmother. The soup was a comforting blend of roasted acorn squash, tart apples, savory onions, and a hint of fragrant spices. It sounded absolutely divine, and I couldn't wait to taste it.

Margaret graciously allowed me to help her prepare the soup, guiding me through each step with patience and care. We started by roasting the acorn squash in the oven until it was tender and caramelized, filling the kitchen with a sweet, earthy scent. While the squash cooled, we sautéed onions and apples in a large pot until they were soft and golden, adding a pinch of cinnamon and nutmeg for warmth.

Once the squash was ready, we scooped out the flesh and added it to the pot, along with some vegetable broth and a splash of cream. We let the soup simmer gently on the stove, allowing the flavors to meld together and deepen into a rich, velvety broth. As we stirred and tasted, I felt a sense of peace and contentment wash over me, like I was connecting with something ancient and profound.

Finally, the soup was ready, and Margaret ladled it into bowls, garnishing each serving with a swirl of cream and a sprinkle of fresh herbs. We sat down at the table once more, savoring the soup in silence as the sun dipped below the horizon and the first stars twinkled in the sky. The flavors were exquisite, each bite a symphony of sweet and savory notes that danced on my tongue.

As I finished my bowl, I looked at Margaret with gratitude in my heart. She had shared not just a recipe with me, but a piece of her family's history and a glimpse into a world where food was more than just sustenance—it was a form of love and connection. I knew then that I would carry this recipe with me always, treasuring it as a reminder of the bond between friends and the power of a simple, homemade meal.

In the years that followed, I would make Acorn Squash and Apple Soup whenever I needed a taste of comfort and nostalgia. I would think of Margaret and her grandmother, of the laughter we shared in that cozy kitchen, and of the way food has a magical ability to bring people together across time and space. And as I stirred the pot and breathed in the fragrant steam rising from the broth, I would feel a sense of peace and belonging that transcended words.

So here it is, my beloved family recipe for Acorn Squash and Apple Soup, passed down through generations and cherished in my heart. May it bring you warmth on chilly days, joy in shared meals, and a connection to the past that will never fade. Bon appétit, my dear ones.