Acorn Squash & Apple Soup

Would you ever put apples into a soup?

Necessity and hunger make for very imaginative recipes, in my opinion.  Or, if you’re anything like me, you hate to waste food and need to figure a way to clean out the fridge before even thinking of another trip to the grocery store. 

I’ve always been a lover of French recipes that call for pears and apples as soup ingredients. In fact, while studying French cuisine, that’s how I learned and discovered what a wonderful flavor pairing squash and apples would be together in soup. Makes sense, really. They grow together in the same season and same regions around the world. It could practically be a Midwest dish rather than just an innovation of French cuisine. Comme c’est intéressant. 

Acorn Squash and Gala Apples

Perhaps the French incorporated fruits such as apples and pears into savory dishes for the same reasons as other cultures- to not be wasteful and to utilize every possible edible nutrient for health, wellness, economics and survival. Whatever the reason, I’m glad we have the ability to learn from past culinarians who actually documented their recipes.

Wash them well first, with a spray of white vinegar and water or liquid soap. Do this before cutting to prevent the spread of things like salmonella and listeria.

Remove all of the seeds (they’re absolutely delicious when roasted).  Season the squash and drizzle with oil before roasting in the oven.

Apple & Acorn Squash Soup

Before you shy away from this recipe just because of the apples, just know that you can barely taste them in the final result. Maybe someone you know just needs to be slipped some healthy food- this could be the tastiest way to sneak it in…

Ingredients

1 acorn squash, cut in quarters, drizzled with olive oil

1 tablespoon butter

1/2 tablespoon olive oil

1/4 cup yellow onion, minced

2 small organic Gala apples, peeled, seeded and cored, then diced

1 teaspoon French tarragon or marjoram

1 teaspoon dried parsley

Sea salt and pepper, to taste

2 1/2 cups Saffron Road Chicken Broth or Vegetable Stock

Directions

1. Cut the squash in half and remove the seeds (save the seeds for the Roasted Squash Seeds recipe).  Using a large tamale pot or steamer basket, steam each piece, flesh side up, until soft.  Alternatively, roast the squash until soft and brown, approx. 30 minutes at 350° or until soft when pierced with a fork.
2. After the squash is done roasting, allow to cool. Remove the skin and roughly chop into small pieces.
3. In  a deep medium-size saucepan or dutch oven, melt butter until it froths then add olive oil.
4. Sauté onions until translucent. Add cut squash and saute for 2-3 minutes. Add diced apples and saute another 2-3 minutes.
5. Add all seasonings to cooking mixture. Add water or broth and bring to a boil. Reduce heat to medium-low and cook another 10-15 minutes or until all ingredients have softened.
6. Using an immersion blender, blend ingredients right in the pot until it is fairly smooth. If you do not have an immersion blender, turn off the heat and allow the mixture to cool. Then, add 1-2 cups of mixture at a time to a regular blender and blend until smooth.
7. Serve while hot with a pat of butter on top.

Bismillah & Buon Appetit!