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from scratch,
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Winter Squash
Apple Country Smokey Squash Apple Soup
12:42 PMI hope everyone's been locating and trying out as many winter squash as we have this season. Remember that crazy hubbard squash I brought home and roasted?
I ended up getting about 6 extra cups of puree out of it which I put in the freezer in the garage.
Then I saw the apples on the table that my kids helped me pick out and made the connection that it was time for some creamy, delicious squash apple soup. This one is perfect for a rainy fall day.
Smokey Squash Apple Soup
4 cups veggie stock
1 medium onion, chopped
12 oz apple cider
3 cups squash puree (or cubed winter squash)
2 large tart apples peeled, cored, and chopped
1 large potato, peeled and diced
2 cloves of garlic, minced
nutmeg to taste
ginger to taste
Seasalt to taste
Optional toppings: crumbled crispy bacon, or chopped walnuts
Put all of your ingredients into a large soup pot and bring to a boil. Reduce the heat to a simmer and cook until the fruit and veggies become tender. Puree in batches in a blender. Serve garnished with crumbled crispy bacon, nuts, a bit of soy sour cream, or a sprig of your favorite fresh green herb (Parsley or Rosemary would be nice).
Enjoy with a nice chunk of fresh bread while the leaves fall outside.
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