Ingredients
3 acorn squash, 3 lb total
1 tbsp horseradish, freshly grated
2 Granny Smith apples, around 1 lb
3½ cups homemade chicken stock, or canned low-sodium chicken or vegetable broth
1½ cups apple cider
¾ tsp salt
¼ tsp black pepper, freshly ground
1 lemon, juiced
¼ cup fresh flat-leaf parsley leaves, coarsely chopped
olive oil cooking spray
Preparation
Heat oven to 450 degrees F.
Coat the baking sheet with olive oil cooking spray.
Cut the stem off both ends of the acorn squash. Let it stand on one of those cut ends, then slice in half lengthwise.
Scoop out the seeds. Place it face down on the oiled baking sheet.
Place inside the oven, and roast for about 45 minutes or until tender.
In a medium saucepan, combine the chicken stock, apple cider, a teaspoon of horseradish, salt, and pepper. Simmer.
Scoop out the roasted flesh of the acorn squash. Place inside the food processor.
Add a cup of the hot stock mixture. Puree until smooth.
Transfer the mixture to a pan. Stir in the squash mixture with the remaining stock, then keep warm.
Peel and core the apples. Cut into ¼-inch dices.
Place inside a small bowl. Add in lemon juice, and the remaining 2 teaspoons of horseradish. Stir until combined.
In a medium sauté pan, coat the pan with olive oil. Heat over medium to high heat.
Add in the horseradish-apple mixture. Sauté until golden brown.
Serve the soup and garnish with the sautéed horseradish-apple mixture and chopped parsley.
