Winter Squash and Apple Soup

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

A simple, brightly colored soup, made spicy with curry and ginger. Add finely chopped fresh mint and/or cilantro, if you like.

Ingredients

  • 2 medium acorn squash, halved, and seeded
  • 2 tart green apples, such as Granny Smith or Greening, cored, peeled, and chopped (about 2

Method

  1. Partially steam the squash halves, cut sides down, on a rack over gently boiling water until tender, about 10 minutes. Cool briefly. Scrape squash pulp from the shells with a spoon and set aside.
  2. Combine the apples, onion, curry powder, and ¼ cup of the broth in a medi