Acorn Squash Soup with Pistachios, Black Bread, and Apples

Acorn Squash Soup with Pistachios, Black Bread, and Apples
Staff Writer
Acorn Squash Soup with Pistachios, Black Bread, and Apples

Mark Jordan

Acorn Squash Soup with Pistachios, Black Bread, and Apples

Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted, alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash. — Franklin Becker, Good Fat Cooking

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4
Servings
60
Calories Per Serving
Deliver Ingredients

Notes

Reprinted from Good Fat Cooking by Franklin Becker. Copyright (c) 2014 by Franklin Becker. By permission of Rodale Books. Available wherever books are sold.

Ingredients

  • 1-2  Pound  acorn squash, halved lengthwise
  • 3  Teaspoons  butter
  • large slice pumpernickel, cut into ¼-inch dice
  • medium Granny Smith apple, peeled, cored, and diced
  • 2  Tablespoons  shelled pistachios
  • 1  Teaspoon  light brown sugar
  • ½  Teaspoon  ground cinnamon
  • quarts water

Directions

Preheat the oven to 400 degrees F for 15 minutes.

Place the squash halves, cut-side down, on a baking sheet. Do not remove the seeds. Bake until the skin is blistered and the flesh is fork-tender, 35 to 40 minutes. Set aside to cool.

Meanwhile, in a medium saucepan over medium heat, melt 1 teaspoon of the butter. Add the bread and cook, stirring frequently, until crispy, 3 to 4 minutes. Transfer the bread to a medium bowl using a slotted spoon. Repeat with the apple, followed by the pistachios, sautéing until golden brown. Transfer to the bowl and toss together. Season with salt and pepper and set aside.

Scoop the flesh and seeds from the squash and transfer them to a large bowl. Add the remaining 2 teaspoons butter, the sugar, cinnamon, salt, pepper, and water.

Working in batches, purée the mixture in a blender until smooth. Ladle into soup bowls and garnish with the bread mixture.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
13g
10%
Protein
1g
2%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
32mg
3%
Fiber, total dietary
3g
12%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
34mg
5%
Sodium, Na
305mg
20%
Water
102g
4%

Acorn Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Acorn Squash Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.