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 Recipes: Roasted Acorn Squash and Apple Cider Soup

Recipes from Richmond Chef, Dale Reitzer

bullet. Non-Alcoholic Apple Drinks

bullet. Rockfish Braised in Apple Juice on Wilted Baby Spinach With Pinenuts and Golden Raisins

bullet. Roasted Acorn Squash and Apple Cider Soup

bullet. Apple and Goat Cheese Clafoutis

bullet. Apple and Gruyere Cheese Macaroni with Smithfield Ham

 

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Roasted Acorn Squash and Apple Cider Soup


Acorn squash and apple cider soup.2 Acorn Squash
6 c Apple Cider
2 c Vegetable Stock
4 tsp. Honey
4 tsp. Butter (unsalted)
Salt and pepper to taste

Cut each acorn squash in half and scoop out the seeds. Place in roasting pan. Drizzle honey over the halves and place a teaspoon of butter in each one. Pour apple cider and vegetable stock around squash. Cover and cook in 400 degree oven for about 1 1/2 hours or until tender. When cool, scoop out the flesh into a blender. Add cooking broth and puree until smooth and strain into a soup pot. Adjust consistency with stock or cider. Season with salt and pepper. Ladle into squash halves to serve.

Cinnamon Creme Fraiche

1/2 c. creme fraiche
1 tsp. Cinnamon
To garnich, mix cinnamon into creme fraiche and divide among soup

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This site is brought to you by the Virginia State Apple Board -- an official commodity board
of the Virginia Department of Agriculture and Consumer Services -- promoting research, education
and marketing efforts for the state's apple industry through assistance to the
Virginia Apple Growers Association.

900 Natural Resource Drive, Charlottesville, VA 22903
434.984.0573, Fax: 434.984.4156