2 med. acorn squash (1 lb ea)*
3 cup degreased chicken stock **
2 tart green apples ***
1/2 cup chopped onion
1 cup unsweetened apple juice
2 tsp grated peeled fresh ginger
1/2 tsp salt
1 tbsp fresh lemon juice
1 freshly ground white pepper
1 plain non- or low-fat yogurt
1 snipped fresh chives
1 or shredded fresh basil
Directions
Notes: * Squash should be halved and seeded.
** Unsalted canned chicken broth may be used instead of stock.
*** Green apples should be cored, peeled and chopped (about 2
cups) Place squash cut side down on rack set over gently simmering
water in saucepan. Cover and steam until tender, about 10 minutes.
Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken
stock, apples and onion in heavy medium saucepan. Cover and cook over
low heat 10 minutes. Add squash pulp, remaining chicken stock, apple
juice, ginger and salt. Cover and simmer until ingredients are very
tender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season with
salt and generous amount of pepper. Ladle into bowls. Garnish with
yogurt and chives. Source: Richard Sax and Marie Simmons in "Bon
Appetit", October 1988.
Servings: 4 servings
Acorn Squash & Apple Soup Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Soup; Squash; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into distant history, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these ancient records were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy Romans. He tells us how the roman meals were divided into starters, main meal and afters, a very modern way of dining. Additionally, he informs us how the ancient chefs used many different herbs and spices, including a few that are still present in modern kitchens for example bay, mint and dill. Over the succeeding few centuries, the upper-class families of the West competed with each other to offer the most exotic meals, and because of this chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and recording the recipes of their peers. When we get to the 20th century, cookery publications were in great demand, mostly due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Acorn Squash & Apple Soup recipe.
