Planet Green
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Ingredients:
3 acorn squash, halved, seed removed
3 tablespoons olive oil
2 carrots, chopped
1 Granny Smith apple, cored and chopped
1 onion, chopped
1/4 teaspoon ginger
1/8 teaspoon allspice
4 cups low sodium chicken stock or vegetable broth
Method: Preheat oven 400 degrees F.
On a baking sheet, roast the acorn squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside.
In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, and onion until soft. Season with ginger and allspice. Add the squash and the chicken stock. Simmer for 15 to 20 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender.
(Alternatively, in batches, puree in a blender or food processor and return to the pot.)
To Serve:
Remove from the heat and ladle the soup into bowls. Serve with warm bread if desired.
Yield: 4 to 6 servings.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Soups for Supper episode of Emeril Green.
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