bunyan's diabetic acorn squash and apple soup
(1 rating)
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If you have a stick blender you can puree it right the pot so you don't have to dirty your blender or food processor
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For bunyan's diabetic acorn squash and apple soup
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2acorn squash, halved and seeded
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3 clow sodium chicken stock
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2tart green apples, cored, peeled and chopped
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1/2 conion, chopped
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1 capple juice, unsweetened
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2 tspginger, peeled and fresh grated
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1/2 tspsea salt
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1 Tbsplemon juice
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1/8 tspfreshly cracked black pepper
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1 Tbspyogurt, low-fat, plain
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4 Tbspfresh chives, chopped
How To Make bunyan's diabetic acorn squash and apple soup
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1Place squash cut side down on rack set over gently simmering water in saucepan; Cover and steam until tender, about 10 minutes.
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2Cool squash slightly; Scoop pulp from shells.
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3Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan; Cover and cook over low heat 10 minutes
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4Add squash pulp, remaining chicken stock, apple juice, ginger and salt; Cover and simmer until ingredients are very tender, about 20 minutes.
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5Puree soup in batches in processor or blender.
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6Strain through sieve into clean saucepan, pressing puree with back of spoon; Reheat soup gently.
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7Add lemon juice; Season with salt and generous amount of pepper.
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8Ladle into bowls; Garnish with yogurt and chives.
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