This recipe is dedicated to 4 people without whom I wouldn’t have been able to make this particular soup. 🙂 Thank you so much, to my Uncle David for growing such magnificent butternut squash, my Grandma and Grandpa H. for the delicious apples from their home orchard, and to my Aunt Pat and Uncle Mike for driving them all the way across the country to me!
Also, a special thanks to my Aunts for braving the mountain to come enjoy this soup with me.
Spiced Apple Butternut Squash Soup
1 medium Butternut squash
4 medium apples
1/4 c. Lime or lemon juice
1 Tb. Ginger, diced
1 c. Red onion, diced
1/2 c. Leeks or green onion, diced
1/4 c. Garlic, diced
3+ Tb. Olive oil
1+ tsp. Sea salt
1-2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Nutmeg
1/4 tsp. Coriander
1/8 – 1/4 tsp. Cayenne (optional)
1 c. White wine
3 c. Water or Vegetable Stock
1/8 tsp. Maple Extract (optional)
1/2 c. Parsley, chopped
Sea salt & Pepper to taste
Preheat oven to 400 F.
Slice squash in half, brush with olive oil and sprinkle with salt and pepper.
Place in baking pan and roast about 1 hour, depending on size.
Squash should be spoon tender. When done, take out and let cool.
While squash is cooking, prep apples by peeling and then chopping into a bowl with lime juice and ginger.
Heat olive oil in soup pot to high.
Add garlic, onion and leeks. Saute until slightly translucent.
Add spices, continue cooking and add wine.
Stir well and add apple mixture.
Reduce heat to medium-low.
Let apples cook down for about 5 minutes.
Start adding spoonfuls of squash to soup.
Stir in water or stock and bring heat back up to high until starting to boil. Bring heat back down to low simmer.
Let simmer for 20 – 30 minutes.
Remove from heat and blend with immersion blender to desired thickness.
(If you don’t have an immersion, use a regular blender. Be careful..it’s hot!)
Return to heat. Taste and adjust seasoning.
Stir in 1/2 c. parsley.
Serve warm or chilled with a little parsley on top.