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Thursday, October 1, 2009

Bonus Recipe, October 2nd: Winter Squash and Apple Soup

Seasonal Recipe
Winter Squash and Apple Soup

Serves 4 to 6

Squash soups are a real winter treat, with a richness and substance that can turn a bowlful of vegetables into a filling meal. This soup is excellent on its own, with some fresh bread, or topped with a dollop of yogurt or sour cream. For a more substantial version, try adding some leftover chicken or duck meat, torn into shreds, and added just before serving at the table.

This recipe calls for acorn squash, though any winter squash or eating pumpkin will do nicely. Larger squash, like butternuts, however, will leave you with more flesh than the recipe needs, so be sure to save it for another dish!


  • 1 onion, diced
  • 1 acorn squash, peeled, seeded, and coarsely chopped
  • 1 carrot, diced
  • 1 apple, peeled, cored, and diced
  • 2 tablespoons butter or olive oil
  • ½ cup apple cider (or stock)
  • 3 cups chicken or vegetable stock
  • ½ cup cream
  • ¼ teaspoon grated nutmeg, or to taste
  • Salt and black pepper, to taste
  1. In a good-sized pot over medium heat, sweat the onion and carrot in the butter or oil until the onions are translucent, but not taking on color. Add the stock, apple cider, squash, apple, and nutmeg, and bring to a boil. Reduce the heat and simmer until all of the vegetables are tender.

  2. Remove from the heat and allow to cool. In batches, puree the soup in a blender until smooth, and return to the pot. Add the cream, and return to the stove to warm through.

  3. Serve the soup warm, with a little yogurt or sour cream, or a grating of fresh nutmeg, or even a dash of hot sauce for those so inclined.