I made another soup this week, using roasted squash and apples. The result was a creamy soup that warmed the kitchen and the people who ate it. Once in the bowl, it ended up looking very similar to my carrot soup from Sunday. Luckily I had the bacon for garnish this time.
I started by roasting the squash, then putting through the food mill (because I’m fussy, but you can probably omit this step), cooking the onions/garlic/apples in a pot, adding stock and squash puree, then blending it all together.
This recipe will easily adjust to whatever quantities of ingredients you happen to have. Just keep tasting as you go, so you can get the right balance of flavors that works for you.
- Squash, about 5-6 lbs. I used one red kuri squash and one long pie pumpkin
- 1-2 TB oil or butter for frying
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-2 apples, chopped
- 3-4 cups stock or broth, depending on how thick or thin you like the soup to be. I used a combo of turkey stock and chicken broth (so I could finish an open carton that I had)
- Grated fresh ginger or powdered, 1 tsp or to taste
- Thyme, parsley, salt & pepper
- Cayenne gives it a nice flavor boost, a dash or two to taste
- Cut squash into large chunks, remove seeds and rub with coconut oil, olive oil, or butter.
- Roast the squash on 375° for an hour or until tender.
- Scoop squash out of skin and put through a food mill to remove stringy parts (this is probably unnecessary because it will be blended, but I like a very smooth soup so I do this extra step)
- Sauté garlic, onion, apples, and seasonings in a large pot with oil.
- Add some broth and simmer until everything is soft and cooked through.
- Add squash and season if needed.
- Working in batches, purée soup in blender (or use immersion blender), adding more stock if needed. The consistency is up to you–it can be thicker or thinner. You could even leave some chunks, if you like.
- Return everything to the pot, check once more for desired thickness and taste, adjusting broth and seasoning as needed.