Spanish Squash et Apple Soup Recipe

Name: Spanish Squash et Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium acorn squash, halved and cleaned; 1 apple, peeled and roughly chopped; 1 large onion, peeled and roughly chopped; 1 potato, peeled and roughly chopped; 2 carrots, peeled and roughly chopped; 1/4 carcass roast chicken (optional); 1 tbsp. Spanish sweet paprika; 3 generous cups water; 1 tsp. dried oregano; 1 cup whole milk; Sea salt and freshly ground black pepper to taste; 6 slices crusty bread, toasted; 1 apple, skin on and thinly sliced

Servings: persons

1 medium acorn squash, halved and cleaned
1 apple, peeled and roughly chopped
1 large onion, peeled and roughly chopped
1 potato, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1/4 carcass roast chicken (optional)
1 tbsp. Spanish sweet paprika
3 generous cups water
1 tsp. dried oregano
1 cup whole milk
Sea salt and freshly ground black pepper to taste
6 slices crusty bread, toasted
1 apple, skin on and thinly sliced

1
Preheat the oven to 375F.
2
Put the halved acorn squash on a cookie sheet and bake for about 1 hour or until softened.
3
While the squash is baking, prepare the vegetables.
4
Put the apple, onion, potato, and carrots in a large pan with the chicken carcass, paprika, water, and oregano.
5
Simmer for about 40 minutes, adding more water if necessary.
6
Remove and discard chicken carcass (if using).
7
Remove the softened squash from the oven and remove skin and any remaining seeds.
8
Put the cooked flesh of the squash into the soup and stir in the milk.
9
In a blender or food processor, puree the soup completely and return to the heat.
10
In a separate pan, soften the slices of apple in boiling water for 5 minutes.
11
Season the soup to taste and serve in a warm soup tureen or individual bowls lined with the toasted bread, with a few of the softened apple slices for each serving.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium acorn squash, halved and cleaned, 1 apple, peeled and roughly chopped, 1 large onion, peeled and roughly chopped, 1 potato, peeled and roughly chopped, and more.

Yes, Spanish Squash et Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Squash et Apple Soup

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