Fall Squash and Apple Soup
Earthy squash, sweet apples, warming cinnamon; are there any flavors that signify autumn’s arrival more than these? Blend them together in a creamy soup, top them with spiced pecans, and serve them alongside a melty, sourdough grilled cheese, and Fall has officially begun!
Although there are fresh apples, cinnamon, and apple cider in this soup, it definitely reads as a savory rather than sweet dish. Some squash soups almost taste like liquid pumpkin pie (and maybe not an entirely bad thing!), but I prefer my soups to feel a bit more nourishing than my desserts. In this recipe I use marjoram, thyme, cumin, and cayenne to accentuate the earthiness inherent in the squash, and the overall effect is hearty and satisfying.
As always with soups, the level of seasoning will depend largely on your stock. If it’s a low sodium or homemade stock, you will likely need to add more salt than I call for in the recipe. Follow your tastebuds and don’t be afraid to adjust as you go. And if you prefer a heartier, creamier texture, feel free to add additional heavy cream. Finally, remember that soup always tastes even better the second day, so this recipe makes a great make ahead meal for busy weeknights.
Fall Squash & Apple Soup - Serves 8
Equipment:
High speed blender
Large soup pot
Ingredients:
1 TBS. olive oil
1.5 TBS. butter
1 large yellow onion, diced
1 large winter squash (butternut, kabocha, or honeynut), peeled, seeded, and diced (about 5 cups diced)
3 stalks celery, sliced
3 large carrots, peeled and sliced
1 large or 2 small red apples (honey crisp, pink lady, or lady Alice), peeled, cored, and diced (about 1 1/2 diced)
1 tsp. kosher salt + more to taste
Black pepper to taste
1 tsp. each dried marjoram and thyme
1/2 tsp. each ground cinnamon and cumin
1/4 tsp. ground cayenne pepper
7 cups stock (chicken, vegetable, store bought or homemade)
1 cup apple cider
1/4 cup heavy cream
1 cup spiced pecans (recipe below) for garnish
Method:
Heat the olive oil and butter in the soup pot over a medium flame until the butter melts and no longer bubbles. Add the onion, celery, carrot, squash, and apple. Stir to mix, cover the pot, and allow the ingredients to sweat for about 5 minutes. Add the salt, thyme, marjoram, cinnamon, cumin, pepper, and cayenne. Mix and cover the pan again to sweat for 5 minutes more.
Add the stock, bring the soup to a boil, then reduce the flame to medium low. Cover and allow the soup to simmer for 30 minutes, or until all the vegetables are tender and the flavors have melded. Remove the pot from the heat and add the apple cider.
Blend the soup in batches until completely smooth. Transfer the soup back to the soup pot and stir in the heavy cream. Adjust the seasoning as needed and serve hot, garnished with spiced pecans.
Spiced Pecans - Makes 1 cup
Ingredients:
1 cup chopped pecans
1-2 TBS. olive oil
1/4 tsp. kosher salt
1/4 tsp. ground cayenne pepper
1/4 tsp. sugar
Method:
Combine all the ingredients in a skillet. Only use enough olive oil to cover all the nuts.
Heat the pan over medium low heat, stirring frequently, until the nuts are toasted, and fragrant, about 5 minutes. Add more salt if needed. Use to top salads or soup, or to accentuate your fall cheese board.
Recipe adapted from Sharing the Table at Garland’s Lodge
