I haven’t posted a recipe in a long time. I make this soup a lot — it’s one of my husband’s favorites. I thought I’d share it with you.
I love the combination of apple and squash. We get a crop share of veggies with a local farmer every summer and fall and I always look forward to the variety of squashes we get. For this soup, I typically use butternut squash — but it can be made with any variety. I’ve used acorn squash and some odd and beautiful ones from the farm (which I have no idea of their name).
OK, you’ll need:
Butternut (or other squash)
Apples, 2 large, peeled and sliced
Onions, 2 medium, chopped
Chicken Broth (enough to cover)
Salt and pepper, to taste
Start by preparing the squash. Cut off the ends of the squash – cut in half lengthwise and remove the seeds. Place face down in a shallow pan with a little water. Bake the squash at 350 degrees for 45 – 50 minutes. Allow to cool. (Note: If you’re short on time, you can do this step ahead of time or simply remove the skin of the squash and dice the uncooked squash — you can add this directly to the soup, but increase cooking time.)
In a large stockpot, add a little olive oil and saute your chopped onions until they are soft and somewhat translucent.
Scoop out the flesh of the squash and add this to the stockpot. Add your apples that have been peeled and sliced. Add enough broth to cover.
Add 1/2 tsp. cinnamon. Season with salt and pepper.
Bring to a boil and then reduce heat and simmer until the apples are soft, about 20 minutes. When the soup is done, puree with an immersion blender or transfer to a blender in batches.