Saturday, October 16, 2010

Squash and Apple Soup

No doubt about it, soup weather is here. This time squash was the major player, and apples played a supporting role. Yes, apples.

I used one acorn squash and one other winter squash - a yellow and orange striped on that was fatter than a delicata. I'm not sure what variety it was, but for this soup, any winter squash you like will work.

Squash and Apple Soup

2 medium winter squash
2 tablespoons butter
4 medium apples, peeled, cored, and chopped
1 medium onion, chopped
salt, white pepper, and sage, to taste
milk, about 1 cup to start; more as desired

Cut the squash in half, remove the seeds, and place cut-side down on a baking sheet. Bake at 325 degrees until soft, about an hour, depending on the squash you use.

When the squash is done cooking, remove them from the oven and let them cool. Melt the butter in a large heavy bottomed pot. Add the apples, onions and 1/2 teaspoon salt. Cook, stirring as needed until the onions are soft.

When the squash is cool enough to handle, scoop the flesh out and add it to the pot. Add enough water to cover the vegetables and puree with a stick blender until it is smooth. (You can also puree this in a blender or food processor, but  a stick blender is easier and a lot less messy. If you do use a blender, use proper precautions.)

Add milk to reach the consistency you prefer. I like a thicker soup. Add salt, pepper, and sage, to taste. Simmer for another 10-15 minutes to allow the flavors to combine.