As Grant mentioned, we went to Stuckey’s Farm a few weeks ago to pick some apples. We had so much fun, and I’ve been sneaking in apples to all sorts of things. We also had some butternut squash from our CSA share last week, so I decided to use the two together in this soup.
My favorite soup cookbook is the Dairy Hollow House Soup & Bread Cookbook, which is sadly out of print but can be found used. Their pumpkin and apple soup recipe called for a stock made with the apple cores and pumpkin guts – what a genius idea since all of that stuff would be going straight in the compost bin anyway. This stock really upped the flavor in this soup. I’ve made it many other times with just vegetable or chicken stock, which was delicious as well, so feel free to sub that in if you don’t want to make the stock.
- Strings from the squash (you can dump the seeds in as well, but I was using them elsewhere)
- Cores from three apples
- 1 whole head of garlic
- 2 tsp salt
- 4 cups of water
- 3 apples, diced
- 1 large butternut squash, peeled and cubed (alternately, you could use pumpkin or another winter squash)
- 1 large onion, sliced
- 1-2 tbsp olive oil
- Salt and pepper
- 1 tbsp butter or olive oil
- 1 tbsp curry powder
- 1 cup heavy cream*
- Dump all of the stock ingredients into a large pot. Bring to a boil, then reduce the heat to a simmer and cook covered for about 45 minutes. Let cool, then strain and compost the solids.
- Preheat the oven to 425° F.
- Dump the apple, squash, and onion pieces into a large bowl. Pour olive oil over the squash, onions, and apples, add salt and pepper, and stir to combine. Spread the squash, onions, and apples on a baking sheet. Bake for 25-30 minutes.
- Once the stock and squash are finished, in another large pot, heat the butter or olive oil over medium heat.
- Immediately add the squash, onions, apples, and curry and continue to cook, stirring frequently.
- After about two minutes, add the stock to the squash-apple-onion mixture. Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a blender or food processor.
- Once pureed, bring the soup to a boil, and then reduce the heat and simmer gently for about ten minutes.
- Add the heavy cream and continue cooking over low heat for another few minutes to ensure the soup is evenly heated through.
- Serve garnished with some squash seeds and a swirl of heavy cream, if desired.
Adapted from the Dairy Hollow House Soup & Bread Cookbook
*If you would prefer to make a lighter version of the soup, leave out the heavy cream and just use a bit more stock in place of it. Or if you prefer it to be dairy-free, substitute full-fat coconut milk, which works really well in this.