| | | | 3 |  | acorn squash(about 3 pounds total) | | | | | 3 1/2 | | cups Homemade Chicken Stock , or canned low-sodium chicken or vegetable broth, skimmed of fat | | | | | 1 1/2 | | cups apple cider | | | | | 1 | | tablespoon freshly grated horseradish | | | | | 3/4 | | teaspoon salt | | | | | 1/4 | | teaspoon freshly ground black pepper | | | | | 2 | | Granny Smith apples(about 1 pound) | | | | | | Juice of 1 lemon | | | | | 1/4 | | cup coarsely chopped fresh flat-leaf parsleyleaves | | | | | | Olive-oil cooking spray | | | | | 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 olive-oil cooking spray. Roast until tender, about 45 minutes. | | | | | 2. Combine chicken stock, 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 coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley. | | | | | | Per serving: 117 calories, 1g fat, 0 mg cholesterol, 28 g carbohydrate, 238 mg sodium, 4 g protein, 4 g dietary fiber. |
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