2 acorn squash, about 2 to 2 1/2 pounds total
1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
2 tart apples, such as Granny Smith, peeled, cored and chopped
salt to taste
freshly ground black pepper
1/4 teaspoon cumin
1/2 teaspoon curry powder
2 tablespoons dry sherry or white wine
4 cups low-sodium chicken broth or stock
1/4 cup low fat sour cream
1. Cut the acorn squash in half and microwave until tender and easily pierced with a fork, about 15 minutes. Let cool.
2. Meanwhile, heat the oil in a large soup pot over medium heat. Add the onion, celery and apples, and cook until soft and translucent, about 5 minutes.
3. Season lightly with salt and pepper, add the cumin and curry powder and cook for 2 more minutes.
4. Remove the seeds from the squash and discard them. Scoop the squash pulp out of the skin with a spoon and add it to the soup pot along with the sherry or white wine and cook for 2 or 3 minutes more.
5. Puree this mixture in a blender in batches, being careful not to overfill the blender and adding broth as needed. Strain the blended mixture through a colander to remove any remaining fiber or seeds.
6. Reheat the soup and add the remaining broth to adjust the consistency. Season with salt and pepper.
7. Serve the soup in warm bowls with a dollop of sour cream.
This recipe serves: 6 | Preparation time: 15 minutes | Cooking time: 30 minutes
Acorn Squash and Apple Soup Recipe [Recipe Brought to you by FoodFit]
Wednesday, October 24, 2007
Tuesday, October 23, 2007
1 large onion, quartered
1 1/2 Tbs. vegetable oil
1/2 tsp. whole brown mustard seeds
1/2 tsp. ground cumin
1 bay leaf
1 clove garlic, minced (about 1 tsp.)
1 15-oz. can tomato sauce
2 tsp. ground coriander
1 tsp. garam masala
1/2 tsp. ground turmeric
1/2 tsp. salt
1/2 tsp. paprika
1 10-oz. pkg. frozen peas, thawed
3 Tbs. reduced-fat sour cream
1/4 tsp. sugar
1 8-oz. pkg. paneer, cut into 1-inch cubes
1. Purée onion in food processor.
2. Heat oil in pot over medium heat. Add mustard seeds, cumin and bay leaf. Cook 1 minute, or until fragrant.
3. Add onion and garlic, and sauté 5 to 7 minutes, or until browned. Stir in tomato sauce, coriander, garam masala, turmeric, salt and paprika. Simmer 10 minutes, or until sauce thickens, stirring occasionally. Add up to 1/2 cup water if sauce is too thick.
4. Stir in peas, sour cream and sugar. Simmer 5 minutes, or until peas are heated through.
5. Fold in paneer, and cook 3 minutes more. Remove bay leaf, and serve hot with basmati rice or naan bread.
Vegetarian Times Issue: October 1, 2006 p.70