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Ingredients

Serves 8 as a first course

• 3 acorn squash (about 3 pounds total)
• 3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
• 1 1/2 cups apple cider
• 1 tablespoon freshly grated horseradish
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 Granny Smith apples (about 1 pound)
• Juice of 1 lemon
• 1/4 cup coarsely chopped fresh flat-leaf parsley, leaves
• Olive-oil cooking spray

Description

This Soup Is Also Delicious When Made With Roasted Beets Or Carrots In Place Of The Squash.

Martha Stewart