Recipe
Spiced Squash and Apple Soup
I love how clean and bright this soup is. There is no dairy yet it tastes rich and creamy.
I must have made this for a soup party the first time I made it, because the recipe I wrote down makes a huge amount and I included reheating instructions.
It can be made a day ahead and refrigerated. It also freezes well.
Overview
Potates, leeks, fennel, corn…
Ingredients
4 tablespoons unsalted butter or olive oil
½ teaspoon ground cinnamon
2 large onions, diced (about 4 cups)
¼ tsp. nutmeg
2 large apples, peeled, cored, diced (about 2 cups)
10 cups (about 5 lbs.) peeled, diced butternut squash (about 2 large)
1 teaspoon ground nutmeg
12 cups chicken or vegetable stock
½ teaspoon ground allspice
salt and ground pepper to taste
Instructions
Step 1
Melt butter in large pot over medium-low heat. Add the onions and the apples and sauté for about 10 minutes.
Step 2
Stir in the spices and continue cooking for 1 minute.
Step 3
Add the squash and the stock, turn the heat to high and bring to a boil. Then reduce the heat and simmer uncovered until squash is very tender (20-30 minutes).
Step 4
Puree in batches in a blender or food processor. Rinse the pot and return the blended soup to the pot.
Step 5
Add salt and pepper to taste.
Step 6
To serve, reheat to scalding and top with thin slices of apple or pepitas or a homemade gremolata.
Spiced Squash and Apple Soup
Ingredients
- 4 tablespoons unsalted butter or olive oil
- 2 large onions diced (about 4 cups)
- 2 large apples peeled, cored, diced (about 2 cups)
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 10 cups 5 lbs. peeled, diced butternut squash about 2 large squash
- 12 cups chicken stock or vegetable stock
- salt and ground pepper to taste
- Thin slices of green apple for garnish
Instructions
- Melt butter in large pot over medium-low heat. Add the onions and the apples and sauté for about 10 minutes.
- Stir in the spices and continue cooking for 1 minute.
- Add the squash and the stock, turn the heat to high and bring to a boil. Then reduce the heat and simmer uncovered until squash is very tender (20-30 minutes).
- Puree in batches in a blender or food processor. Rinse the pot and return the blended soup to the pot.
- Add salt and pepper to taste.
- To serve, reheat to scalding and top with thin slices of apple or pepitas or a homemade gremolata.