2 medium acorn squash -- seeded &
1 halved
3 cup degreased chicken stock or
1 canned
2 tart
1/2 cup chopped onion
1 cup unsweetened apple juice
2 tsp fresh ginger root -- peeled
1 & grated
1/2 tsp salt (omit if using canned
1 stock)
1 tbsp fresh lemon juice
1 white pepper to taste
1 yogurt or sour cream &
1 chives (garnish)
1 green apples (2 c. cored
1 seeded & chopped)
Directions
Cook squash, remove pulp. Combine 1/2 cup stock, apples and onion in
heavy medium saucepan. Cover and cook over low heat for 10 minutes.
Add squash pulp, remaining stock, applejuice, ginger and salt. Cover
and simmer until ingredients are very tender,
Puree soup in batches in blender or processor. Strain through sieve
into clean saucepan, pressing puree with back of spoon. Reheat soup
gently. Season with salt and generous amount of pepper. Ladle into
bowls. Garnish with yogurt or sour cream and chives.
Recipe By :
Servings: 4 servings
Acorn Squash & Apple Soup Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Soup; Squash; Vegetable
The History of Recipes
We are able to track the history of meal recipes back into the distant past, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, generally, these ancient cook books were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of scripts which described recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, entrees and afters, something we still use today. Additionally, he describes how the chefs of Roman times made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example basil, fennel and dill. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new foods and spices was responsible for an outbreak in cookery books, many of which are kept safe in private collections. By the time we get to the 1900s, recipe publications were increasing in popularity mostly due to more people being able to read, more leisure time and having more money to spend. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Acorn Squash & Apple Soup recipe.
