Spiced Squash and Apple Soup
I'm in love with this creamy, blended soup. The hardest part is peeling and dicing the squash. For that, I recommend cutting it in half lengthwise, scooping out the seeds (you can roast them for a tasty garnish!), and then laying them flat and using a Y-shaped vegetable peeler to skin them.
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.
Notes
Can be made a day ahead and refrigerated. Freezes well.
Nutrition
Calories: 133kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 1184mgPotassium: 529mgFiber: 4gSugar: 8gVitamin A: 12532IUVitamin C: 30mgCalcium: 82mgIron: 1mg
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