Acorn squash, shallot, apple and uncooked Israeli couscous
Apple & Acorn Squash Soup


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Serves 4 to 6


This is a rich and satisfying soup that takes full advantage of the harvest time flavors of fragrant apples and acorn squash.  Top with a dollop of sour cream and it’s a real show stopper.


1 medium size acorn squash


1 tablespoon butter

1 tablespoon olive oil

1 large yellow onion, diced

1 small clove of garlic, minced

3 large apples, cored and diced

A few grindings of nutmeg

About 1 teaspoon grated fresh ginger root

1/2 teaspoon dry dill weed


2 cups chicken stock or 1, 14.5-ounce can of commercial chicken broth - (Vegetarians use Court Bouillon

1/2 cup inexpensive cream Sherry

About 1 cup of half-and-half

Salt and fresh, coarse ground black pepper to taste

Sour cream - (vegans omit)


Cut the squash in half and remove the seeds.  Chop it into two-inch cubes and remove the peel.  Put in a steamer and steam until extremely soft.  You may also put it in a roasting pan with a bit of olive oil and bake at 350° until soft.  Puree and set aside.


Heat the butter and olive oil together in a heavy skillet and sauté the onion and garlic until caramelized.  Add he apples, nutmeg, ginger and dill weed and continue to cook over a moderate heat until the apples are soft.  Put the apple mixture and the squash in a large sauce pan and add the chicken stock.  Bring to a boil, then reduce the heat and simmer for about ten minutes.  Allow to cool for a few minutes for safety, then use an immersible blender and purée.  Add the Sherry and half-and-half, mix well and over a moderate heat, bring to serving temperature.  Season to taste with salt and pepper.  Serve hot in individual bowls with a dollop of sour cream and a sprig of fresh dill weed for garnish.



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