3 1/2 C. Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat

1 1/2 C. apple cider

1 T. freshly grated horseradish

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 Granny Smith apples, (about 1 pound)

Juice of 1 lemon

1/4 C. coarsely chopped fresh flat-leaf parsley, leaves

Olive-oil cooking spray

 

Heat oven to 450 degrees. 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. Combine chicken stock, apple cider, 1 tsp. 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 C. hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 tsp. 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.

 

Yield:

Calories:

Fat:

Fiber: