Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

03
November
2010

Spicy Squash & Apple Soup

Galeux d'Esynes Pumpkin

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.


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2 Responses »

  1. Thank you, Sally, for this wonderful pumpkin soup recipe! Ever since we returned from a trip to Prague and Vienna in early October we’ve been longing for the amazing pumpkin soups we sampled there. Pumpkin soup is apparently one of the standard fall dishes that returns annually and as predictably as the falling leaves all over eastern Europe. (We even talked about the fact that Sally or Poppy would surely publish a great recipe for the same sometime soon.) I’ve looked a little, but this one sounds perfect. A couple of things that made the soups especially nice over there could, no doubt, be incorporated into your recipe. Topped with roasted pumpkin seeds and a drizzle of pumpkin oil, the soups had a nice earthy intensity as well as a little crunch. Oh yes, and sometimes just a drizzle of creme fraiche in addition to the seeds and oil seemed to be the only dairy involved.

  2. Carmen, I love peaking into your experience with a pumpkin soup from across the world. Thank you. There are a few more squash/pumpkin/carrot soups on our site that might interest you. All delicious and easy and maybe you can actually find them in our category index – which we are updating and improving as we speak!