Roasted Winter Squash Soup with Apple
I cook because I love to. The ritual of preparing food is steeped in memory and tradition. Food nourishes, it brings people together and it’s the finest way to share. It’s elemental and indulgent. I like to make sure it’s delicious.
Winter Squash Soup
Serves 8-10 bowls
Notes:
Roasting the squash deepens the flavor and caramelizes the natural sugars. it’s a step I wouldn’t skip.
Kabocha, Red Kuri and Honeynut do not require peeling are delicious and deep in color.
if you reduce the finished soup until it’s very thick, it’s wonderful spread on toast. Get creative with the accompaniments.
I do not cook with garlic. Please feel free to add peeled cloves to the roasting pan with the squash or sauté chopped with the mirepoix.
Ingredients-
2 lbs butternut or other seasonal squash or pumpkin, seeds removed, cubed and peeled if needed.
4 Tbs olive oil
½ cup cider vinegar
1 Tbs sugar
1 medium onion, chopped
2 stalks celery, chopped
1 medium carrot, chopped
2 apples, core removed and rough chopped
3 tsp ground ginger
½ tsp cinnamon
¼ tsp five spice powder
¼ tsp (scant) ground nutmeg
2-32 0z containers vegetable stock, or homemade
(kosher) Sea Salt
Fresh ground pepper
Crusty Bread- toasted for serving
Method-
1- Preheat oven to 425F. Line two rimmed baking sheets with parchment.
2- Combine cider vinegar, sugar and a pinch of salt in a small sauce pan and simmer until reduced by half. Set aside.
3- Toss cubed squash with 2 Tbs olive oil, spread on the prepared baking sheets, season with salt and pepper and roast until edges are caramelized, about 30 minutes.
4- While squash is roasting, preheat a heavy bottomed pot over medium heat. Adjust to medium low and add 2 Tbsolive oil and onion. Sauté and allow onion to “melt” over low heat, about 5-8minutes. Season with salt and pepper. Add spices and stir to coat. Add carrot and celery, raise heat to medium and sauté untilsweating, then add apple and cook until fragrant and slightly tender.
5- Add squash to pot, stir to combine and add vegetable stock. Bring to a simmer.
6- Working in batches, purée mixture in a high performance blender until creamy and smooth. Be careful while blending hot ingredients. I remove the lid plug and replace it with a clean dish towel to allow steam to safely escape and avoid splattering while blending.
7- Return soup to pot and bring to a simmer. Add cider vinegar reduction, stir to combine. Adjust salt and pepper to suit taste.
Serve and enjoy!
