Acorn Squash And Apple Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 acorn squash (about 2 to 2 1/2 pounds total)
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 tart apples (such as granny smith)
• 1 dash salt, to taste
• 1 dash fresh ground black pepper, to taste
• 1/4 teaspoon cumin
• 1/2 teaspoon curry powder
• 2 tablespoons dry sherry (or wine)
• 4 cups low sodium chicken broth (or stock)
• 1/4 cup low-fat sour cream

Recipe

• 1 cut the acorn squash in half and microwave until tender and easily pierced with a fork, about 15 minutes. let cool.
• 2 meanwhile, heat the oil in a large soup pot over medium heat. add the onion, celery and apples, and cook until soft and translucent, about 5 minutes.
• 3 season lightly with salt and pepper, add the cumin and curry powder and cook for 2 more minutes.
• 4 remove the seeds from the squash and discard them. scoop the squash pulp out of the skin with a spoon and add it to the soup pot along with the sherry or wine and cook for 2 or 3 minutes more.
• 5 puree this mixture in a blender in batches, being careful not to overfill the blender and adding broth as needed. strain the blended mixture through a colander to remove any remaining fiber or seeds.
• 6 reheat the soup and add the remaining broth to adjust the consistency. season with salt and pepper.
• 7 serve the soup in warm bowls with a dollop of sour cream.