Pumpkins, I know you’ve just had your bawdiest moment, but we’re not done with you yet. Pumpkin pie season is upon us, and there’s this soup, using sweet pie pumpkins or any winter squash, along with a few apples. It’s about as seasonal as it gets, and a beautiful fall supper. A steaming bowl with some bread and cheese, maybe Oregon Blue, a pear on the side, and a few golden moments of candlelight. Romantic ambiance and a bowl of soup.
Spicy Squash & Apple Soup Recipe
This soup comes together quickly, 30 – 40 minutes for roasting and prep, another half an hour for soup to simmer on its own – an even faster supper when squash is cooked in advance. As with most soups, it’s as good or better a few hours later or the next day.
Ingredients: 6 – 8 C cooked winter squash (this requires 2 medium or 1 large squash)/ 2 apples, peeled and quartered/ 1 finely chopped medium onion/ 5 cloves of garlic peeled and halved- if they’re small, a few more/ 3 T olive oil/ 3 quarts chicken or vegetable stock, or plain water/ 1/2 – 1 C apple juice/ 1 t turmeric, 1 – 2 T curry powder (to taste) or 1/2 – 1 t Thai red or green chili paste (1/2 t was plenty for me)/ Salt & pepper to taste/ Optional: 1 C milk or half & half stirred in before reheating and serving.
Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 – 1 C water/ Roast at 350º until fork tender – usually 30 to 40 minutes/ When cool, scoop cooked squash from skin and spoon straight into the soup pot/ While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes/ Add apples, apple juice, turmeric, curry and/or chili paste, stir together and cook briefly, a minute or so/ Add cooked squash and 2 quarts of the stock or water/ Stir to mix/ Simmer slowly with lid on for 30 minutes, stirring occasionally/ Taste and adjust seasoning and cooking time as needed/ /Remaining liquid is added after soup has been blended.
Allow soup to cool a bit and then blend together in a food processor or with an immersion blender (I love this tool!) until soup is silky in texture. Add all or most – or perhaps none – of the remaining liquid at this point until soup is the preferred consistency. Stir in whole milk or half & half before serving if that sounds good. It will soften both taste and color. Refrigerate or serve immediately
Sweet and savory squash soups nourish our sentimental hearts – it’s how we like to imagine autumnal food, steaming, brightly colored and with candlelight, in vivid contrast to what’s going on outside.