Spiced Squash and Apple Soup

⏱ 55 mins 🍽 6 serving(s) 🏷 Apple

This warming autumn soup combines butternut squash and tart Granny Smith apples with a blend of nutmeg, allspice and cinnamon. Prepared without cream, it reheats perfectly for easy entertaining. The method involves simmering the vegetables in stock before blending to a smooth, medium-thick consistency. It can be prepared a day in advance and is garnished with fresh apple slices for serving.

Spiced Squash and Apple Soup

Ingredients

  • 1 tablespoon butter, unsalted
  • 1 tablespoon olive oil
  • 1 large onion (about 2 cups)
  • 1 granny smith apple, peeled, cored and diced (about 1 cup)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cinnamon
  • 5 cups butternut squash, peeled and diced (2 whole squash)
  • 6 cups chicken stock
  • salt, to taste
  • fresh ground pepper, to taste
  • 1 granny smith apple, thinly sliced for garnish

Method

  1. In a soup pot, melt the unsalted butter with the olive oil.
  2. Cook the diced onion and apple until they become tender, which should take roughly 10 minutes.
  3. Add the ground nutmeg, allspice and cinnamon, stirring for one minute.
  4. Put in the diced squash and chicken stock, bring to a boil, then lower the heat and simmer uncovered for 20-30 minutes until the squash is very soft.
  5. Puree the cooked vegetables in batches using a blender or food processor, adding a small amount of the cooking stock to each batch.
  6. Pour the pureed mixture into a large bowl.
  7. Mix in the rest of the stock gradually until you achieve a medium-thick soup texture.
  8. Keep any unused stock aside for later, as the soup can thicken if left to stand. This rich broth can be saved for other soups or frozen.
  9. Taste and season with salt and freshly ground pepper, adjusting the spices if needed.
  10. The soup can be prepared one day before serving. Let it cool uncovered in the fridge before covering it for storage.
  11. To reheat, warm the soup in a large pot until it is nearly scalding.
  12. Serve in bowls, topping each portion with thin slices of fresh apple.

Nutrition (per serving)

Sodium362900 mg

Recipe details

CategoryApple
AuthorAcerast