Bunyan's Diabetic Acorn Squash and Apple Soup

A delicious sounding Diabetic Fall recipe from Chef Paul on the justapinch.com web site.

Bunyan's Diabetic Acorn Squash and Apple Soup
by Paul Bushay [chefbunyan] 

If you have a stick blender you can puree it right the pot so you don't have to dirty your blender or food processor

Ingredients
- 2 acorn squash, halved and seeded
- 3 c low sodium chicken stock
- 2 tart green apples, cored, peeled and chopped
- 1/2 c onion, chopped
- 1 c apple juice, unsweetened
- 2 tsp ginger, peeled and fresh grated  
- 1/2 tsp sea salt
- 1 Tbsp lemon juice
- 1/8 tsp freshly cracked black pepper
- 1 Tbsp yogurt, low-fat, plain
- 4 Tbsp fresh chives, chopped
Directions

1.   Place squash cut side down on rack set over gently simmering water in saucepan; Cover and steam until tender, about 10 minutes.

2.   Cool squash slightly; Scoop pulp from shells.

3.   Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan; Cover and cook over low heat 10 minutes

4.   Add squash pulp, remaining chicken stock, apple juice, ginger and salt; Cover and simmer until ingredients are very tender, about 20 minutes.

5.   Puree soup in batches in processor or blender.

6.   Strain through sieve into clean saucepan, pressing puree with back of spoon; Reheat soup gently.

7.   Add lemon juice; Season with salt and generous amount of pepper.

8.   Ladle into bowls; Garnish with yogurt and chives.


www.justapinch.com


http://www.justapinch.com/recipe/chefbunyan/bunyans-diabetic-acorn-squash-and-apple-soup/creamy-soup?