As I was going again to buy a hot styrfoam bowl of this soup at a deli across town I realized for the fourth (fifth?) time that I must learn how to make this soup at home. It so autumnal! Every recipe I've looked at includes curry powder, garlic, or some other savory spice. This soup is definitly not savory, but it's not sweet either. It's more of a cross between a buttery caramelized apple and squash. It's pure deliciousness, and I think it went perfectly with my grilled cheese sandwich. Who says tomato soup and grilled cheese go hand in hand? I prefer some of this soup with my sourdough bread, sharp cheddar, and whole grain mustard grilled sandwich, thank you very much.
Butternut Squash and Apple Soup
2 1/2 pounds butternut squash, peeled and cubed
1 pound macintosh apples (about 4 small), quartered and seeds removed
2 tbl vegetable oil
2-3 cups vegetable stock
1/2 cup apple cider
1/2 tsp cinnamon
1 bay leaf
3 tbl butter
1/2 tsp salt
Preheat an oven to 400 degrees. Spread the butternut squash and apples on seperate baking sheets and drizzle each with 1 tbl oil. Roast in the oven. The apples will take about 15 minutes and the squash about 30 minutes. When the apples are done roasting and cooled you may easily peel off the skins.
Place the apples and squash in a food processor and pulse until very smooth, adding vegetable stock as needed. Strain through a fine mesh sieve to remove any lumps. Set in a large pot over medium heat and stir in the remaining vegetable stock, apple cider, cinnamon, bay leaf, butter, and salt. Bring to a soft boil and let simmer for 5 minutes. Remove the bay leaf and serve.
Sarah Cupcake original!