Butternut Squash and Apple Soup
This recipe for Butternut Squash and Apple soup comes from Olwen Woodier’s The Apple Cookbook, which contains 140 sweet and savory apple-centric recipes. No other fruit is more synonymous with fall than apples. From Apple Cheddar Crepes to Apple Banana Bread to Pork Chops with Apple Cream Sauce—now is the season to embrace America’s favorite fruit.
1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (4-5 cups)
1 medium red onion, sliced
2 medium sweet-tart apples (Braeburn, Gala, Fuji), peeled
4 large garlic cloves, sliced
Sea salt and freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon curry powder
2 tablespoons olive oil
4 cups organic chicken or organic vegetable broth
1 cup apple cider
1 cup organic half-and-half
½ cup snipped fresh cilantro
½ cup toasted sunflower or pumpkin seeds
1. Preheat the oven to 400 Fahrenheit.
2. Place the squash, onion, apples, and garlic on a large baking sheet or roasting pan. Sprinkle with salt and pepper to taste, cinnamon, cumin, and curry powder. Drizzle with the oil and stir to combine. Roast for 30 minutes.
3. Spoon the roasted vegetables in a soup pot placed over medium heat. Pour into the broth and cider. If the liquid does not cover the vegetables, add a little water or more cider. Bring to a boil over high heat, and then reduce the heat to low and simmer, covered, for 15 minutes.
4. Using the immersion blender, puree the vegetables until smooth, or use a slotted spoon to remove the vegetables to a food processor or blender and puree several cups at a time. Return the puree to the pot.
5. Stir the half-and-half and cilantro into the soup. Taste and adjust with additional salt and pepper or cumin and curry, if desired. Sprinkle each serving with toasted seeds.
Adapted from The Apple Cookbook ©Olwen Woodier. Used with permission of Storey Publishing.