Roasted Acorn Squash Soup With Maple Cream Recipe
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Ingredients
1 acorn squash
1 cup chopped celery
2/3 cup peeled, chopped carrot
1 1/4 cups coarsely chopped yellow onion
2 cups 99% Fat-Free Chicken Stock
1/4 teaspoon ground nutmeg
Upto 1/8 teaspoon cayenne pepper to taste
1/2 cup Yogurt Cheese
1/4 cup pure maple syrup
1 tablespoon trimmed and finely chopped scallion (about 1 scallion) for garnish
Directions
Preheat the oven to 350 degrees.
Cut the squash in half, scoop out and discard the seeds.
Place, cut side down, on a foil lined baking sheet.
Bake for about 45 minutes, until the squash is fork tender.
Let cool a bit, then peel.
Combine the celery, carrot, and onion in a heavy saucepan.
Cover and cook for about 10 minutes over low heat, until the onion has wilted.
Add the chicken stock and bring to a boil over medium heat.
Lower the heat, cover, and simmer for 20 minutes.
Puree the soup mixture with the squash in a food processor or blender until smooth.
Return to the pan, add the spices, and cook for 3 minutes more, until thoroughly heated.
Meanwhile, combine the yogurt cheese and maple syrup.
Top each bowl of soup with about 1 1/2 tablespoons maple cream and a sprinkling of scallion.
Cut the squash in half, scoop out and discard the seeds.
Place, cut side down, on a foil lined baking sheet.
Bake for about 45 minutes, until the squash is fork tender.
Let cool a bit, then peel.
Combine the celery, carrot, and onion in a heavy saucepan.
Cover and cook for about 10 minutes over low heat, until the onion has wilted.
Add the chicken stock and bring to a boil over medium heat.
Lower the heat, cover, and simmer for 20 minutes.
Puree the soup mixture with the squash in a food processor or blender until smooth.
Return to the pan, add the spices, and cook for 3 minutes more, until thoroughly heated.
Meanwhile, combine the yogurt cheese and maple syrup.
Top each bowl of soup with about 1 1/2 tablespoons maple cream and a sprinkling of scallion.
