Spiced Squash and Apple Soup

This soup is perfect for holiday gatherings or anytime in the fall or winter.

My son, Nate, wanted to find a recipe to use up a bunch of butternut squash. This seemed perfect, and he loved it.  He’s my foodie child, though he is now 25 years old. This was one recipe that I included in the cookbook I made him when he moved into an apartment.

4 TBSP unsalted butter or olive oil

2 large onions diced, about 4 cups

2 large Granny Smith apples, peeled, cored and diced, about 2 cups

1 tsp ground nutmeg

½ tsp ground allspice

½ tsp ground cinnamon

10 cups peeled and diced butternut squash

12 cups chicken stock

Salt and freshly ground pepper to taste

Thin slices of Granny Smith apple for garnish

I like to use the pre-peeled squash from the store!  If not, you’ll need to peel and dice the squash,

I also peel the onions, then do large chunks, and place them in the blender or food processor - let your tools do the hard work.

Melt the butter or oil in a large pot over medium heat.  Add the diced onions and apples and cook until tender, about 10 minutes.  Stir in the spices, cook for 1 minute, then add the stock.  Bring to a boil, reduce the heat to a simmer uncovered, until the squash is very tender, about 20-30 minutes.

Using a slotted spoon, transfer the vegetables in batches into a blender or food processor with a little bit of the stock.  Puree the mixture, then transfer to a large bowl.  Add enough of the remaining stock to make a medium to thick soup.  Reserve remaining stock if you’re not serving right away, as it may thicken on standing.

Season with salt and pepper and adjust the spices.

To serve, place in a large tureen, then plate into bowls, garnish with slices of apple

If not serving immediately, reheat in a pan and adjust stock for desired consistency.