This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give."
-Thomas Jefferson, Genius
This is an amazing soup and super simple to make. It takes a little planning because the roasting the squash takes some time. This soup is a lot better if made the day before and refrigerated overnight
Shallots are a member of the onion family and have a shape like onions but grow segmented in cloves similar to garlic (but are not as harsh as garlic). They have a thin coppery skin with purple white flesh has a subtle onion flavor.
Two main types of shallots are found in the grocery store. The Jersey shallot is larger and has a sharper onion flavor than the smaller "true" shallot, which has a softer flavor and a slightly grayer skin. As with onions, choose shallots that are firm and round with no dried areas or wrinkling of the skin. If there is a sprout from the tip of the shallot, don't buy it; it's not very fresh.
Shallots keep longer in the refrigerator, but they will flavor other items stored with them, so put them in a plastic bag. They will keep in a cool place for a few weeks and still be fresh.
1 Tbsp. chopped shallot = 7 calories, 0 fat, 0g sat fat, 0g mono fat, 0g protein, 2g carbohydrates, 1mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 2 cups for a main course serving or 1 cup as a side dish
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Like many soups, this is actually better if refrigerated overnight and reheated.
|1 large||acorn squash (about 2 pounds)|
|2 large||shallots (finely diced)|
|2||granny smith apples (peeled and cut into 1/2 inch cubes)|
|1 1/2 cups||water|
|1/2 cup||2% milk|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F.
Cut the acorn squash in half and scoop out the seeds. Place the squash in a large skillet cut side down and place the skillet in the oven. Roast for about 50 minutes until the squash is tender.
Remove, let cool and then peel the squash. Discard the peel.
While the squash is roasting, place the bacon in a medium sauce pan over medium heat. Cover. Turn the bacon occasionally. Cook slowly until most of the fat has been rendered and the bacon is crispy.
Remove the bacon and set on a paper towel. When cool, dice the bacon.
Add the shallots to the pan with the rendered bacon fat and cook for about 2 minutes, stirring frequently.
Add the apples and cook for about 5 minutes, stirring frequently. When the apple is slightly soft, remove the apple-shallot mixture to a plate and set aside to cool.
When the squash is done and peeled, place the flesh in the sauce pan. Add the water, and using a stick blender, puree until smooth. (Alternatively, puree in a blender with the water and then place in the pan.)
Add the milk, marjoram, salt and pepper and stir. Add the apple-shallot mixture and the crumbled bacon. Cook over low heat for about 10 minutes.
Serving size = about 2 cups for a main course serving
Servings = 4
Amount Per Serving
|Calories 232||Calories from Fat 65|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 41g||15%|
|Dietary Fiber 4g||12%|
|Vitamin A 23%||Vitamin C 51%|
|Calcium 14%||Iron 13%|
|Vitamin K 1 mcg||Potassium 1041 mg|
|Magnesium 90 mg|