Day 269–Squash and Apple Soup

I love, love, love to roast vegetables. Roasting is one of those techniques that is easy and makes great use of any vegetable from the farmer’s market. Roasted vegetables are terrific on their own as a side (or main) dish, served over pasta, worked into risotto or pureed and used in baked goods. There is something wonderful about how roasting brings out the natural sweetness and nuttiness of fresh, ripe vegetables. This soup is warming and satisfying and it takes advantage of fresh, local acorn squash and apples. Chock full of roasted goodness, thick and creamy. Great for one of those drizzly fall days when you want to hibernate. To save time, I roasted the vegetables and apples the night before so dinner the following night was super quick! This recipe makes about 8 cups–some for eating now and some for freezing to eat later!

Squash and Apple Soup

  • 2 acorn squash
  • 1 onion, peeled and roughly chopped
  • 3 medium, crisp apples, peeled, cored and quartered
  • 4 cloves garlic, peeled
  • 2 tbsp. or so of olive oil
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground pepper
  • 1 tsp. coriander seeds
  • 1 tsp. fresh rosemary, chopped
  • 1/2 tsp. red pepper flakes
  • 4 cups chicken or vegetable stock
  • 1/2 cup half and half
  • 1/4 cup pumpkin seeds
  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Cut acorn squash in half and compost the seeds. Drizzle cut sides with a bit of olive oil and put cut side down on the baking sheet.
  3. Toss the onion, garlic and apple with remaining olive oil, salt, pepper, coriander, red pepper and rosemary. Add to baking sheet.
  4. Roast vegetables for 45 minutes until soft and golden. Remove from oven and let cool.
  5. While vegetables are cooling, put pumpkin seeds in a small cake pan and toast in oven for 3-4 minutes. Remove from oven and cool.
  6. Scoop pulp from the acorn squash and compost the shells. Add pulp and all roasted vegetables to a large bowl. Using an immersion blender, blend until smooth (you can also do this in a standing blender).
  7. Add puree and stock to a Dutch oven. Stir well and heat. Add cream just before serving and adjust for seasonings.
  8. Ladle soup into bowls and sprinkle with roasted pumpkin seeds for garnish.
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