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New England Acorn Squash Soup

Microwaverina's picture
Ingredients
  Acorn squash 2 1⁄2 Pound (2 Whole, 1 1/4 Pounds Each)
  Onion 1 Large, chopped
  Thinly sliced celery 1⁄4 Cup (4 tbs)
  Margarine/Butter 1 Tablespoon
  Chicken stock 2 Cup (32 tbs)
  Low fat milk 1⁄2 Cup (8 tbs)
  Grated nutmeg 1⁄8 Teaspoon
  Maple syrup 2 Tablespoon
  Nonfat yogurt 1⁄3 Cup (5.33 tbs)
Directions

Pierce each squash several times with a knife.
Arrange on a large plate and microwave on high for 10 minutes.
Turn the squash over, then microwave on high for 8 to 10 minutes, or until tender.
Halve, let cool, then remove and discard the seeds.
In a 3-quart casserole, combine the onions, celery, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, then microwave on high for 4 minutes, or until the onions are crisp-tender.
Scoop the flesh from the squash shells and transfer to a food processor.
Add the onion mixture.
Puree until smooth.
Return to the casserole.
Stir in the stock, milk, nutmeg, and 1 tablespoon of the maple syrup.
Microwave on high for 5 to 7 minutes, or until the mixture comes to a simmer.
Ladle into bowls.
In a cup, combine the yogurt with the remaining 1 tablespoon maple syrup.
Drizzle over each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Squash

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