Apple-Squash Soup Recipe
Apples are the perfect autumn food: Their tart, crisp flesh evokes the exhilarating weather. Here, paired with autumn squash, they lend their sweetness to this classic savory soup, a golden beginning to any autumn meal. Served with wholegrain bread and a salad, it can be a meal by itself.
The gorgeous color hints at the rich nutrition in this creamy, satisfying soup.
2 tablespoons olive oil
1-2 garlic cloves, minced
1 medium onion, chopped
4 cups vegetable broth (or more)
2 cups filtered apple cider or apple juice
2 cups acorn or butternut squash, peeled, seeded, and diced
1 large potato, peeled and diced (Yukon Golds are nice)
1 firm, tart apple, peeled, cored, and diced
Freshly grated nutmeg and ginger
1/2 cup light cream (optional)
Toppings (optional): chopped walnuts, minced fresh parsley, dollop of sour or whipped cream, grated nutmeg
1. In a large soup pot, heat the olive oil and add the minced garlic and chopped onion. Saute until golden, then add broth, apple cider or juice, squash, potato, and apple. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 30 minutes.
2. Add nutmeg, ginger, and salt to taste.
3. Puree in batches in a blender, return to the pot, and gently reheat. You may add light cream or more broth at this stage, thinning the soup to the desired consistency.
4. Serve warm, with any of all of the toppings on each serving, if desired.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).