Thursday, December 11, 2008

Butternut Squash and Apple Soup

Today I am sharing my all time favorite butternut squash soup recipe. It has the addition of apples to give it a slight tartness I find delicious. This recipe comes from my cookbook bible The Vegetarian Family Cookbook by Nava Atlas. If you don't own this cookbook - go buy it. You won't regret it.

**The original recipe calls for 2 cups of milk (cow, rice, or soy) I choose to not add it when I make this soup so you will not see the milk listed below. I added it the first time and then never again. I prefer the soup without.

1 large butternut squash
2 tablespoons olive oil
1 med-large red onion, chopped
4 cups peeled, diced apples, any cooking variety
4 cups prepared vegetable broth, or 4 cups water with 1 vegetable bouillon cube (my preferred method)
1/2 teaspoon ground ginger
1/4 teaspoon nutmet
Salt and pepper to taste


1. Preheat oven to 400

2. Halve the squash lengthwise with a sharp knife and scoop out the seeds and fibers. Place cut side up in a shallow baking dish and cover tightly with foil. Or, if you like a more roasted flavor, simply brush the squash halves with a little olive oil and leave uncovered. Either way, bake for 45-50 minutes, or until tender. Set aside until cool enough to handle.

3. Heat the oil in a soup pot. Add the onion and saute over medium-low heat until golden, 8-10 minutes.

4. Add the apples, broth, and spices. Bring to a simmer, then cover and simmer gently until the apples are soft, about 10 minutes.

5. Once the the squash has cooled, peel and cut into chunks.

6. In a food processor (I use a blender and it works great) puree the squash with some of the broth you have simmering on the stove.

7. Transfer the apple-onion mixture from the broth into the food processor and puree until smooth. I do this in batches with the squash until is smooth and then return it to the soup pot and stir well.

8. Bring soup to a gentle simmer, then cook on low heat until well heated through, 5-10 minutes. Season with salt and pepper to taste.

This soup is great on it's own with hearty bread and salad or serve it along side of a casserole, macaroni and cheese or black bean quesadillas.


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