When I first came across this Butternut Squash and Apple Soup recipe from Taylor at Greens and Chocolate, I wasn’t reading about the soup but rather her sweet story of about her Grandfather. Which led me to thinking about my own Poppa.
As the oldest of his grandchildren, I have the most memories of him growing up. His wild and crazy stories (the movie Big Fish always reminds me of him), his loud laugh, his witty sense of humor…and also his tractor rides. He used to let me sit up on the tractor with him as we went through the apple orchards behind his house. We’d weave our way through the rows of trees, and he’d tell me tall tales of the woods being the same woods that all my favourite fairy tales took place.
When I started peeling the apples for this soup, it made me think of all those tractor rides – reaching out to touch tall branches, and tucking back under low hanging ones. And sometimes even bringing some apples home. I am still trying to get through the half bushel of apples my Nana brought me, and this sweet and spicy soup was a good way to use up a few.
What you’ll need:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium apples, peeled, cored, and chopped
- 1 butternut squash, peeled, scooped out, and chopped into 1″ pieces
- 1 1/2 tsp cumin
- 1/2 tsp corinader
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 2 cups chicken broth or vegetable stock
- 1/2-1 cup milk or cream
- salt and pepper to taste
Add apples, butternut squash, and spices and cook another 10 minutes, until squash and apples start to soften up. You may need to add a little more olive oil to coat the squash and apples.
Add chicken broth or vegetable stock and bring to a boil. Reduce heat and let simmer for 25-30 minutes, until squash is tender.
Remove from heat and blend with immersion blender, or do it in batches in your food processor. Return soup to pot and stir in milk. Season with salt and pepper.
The apples give this a little sweetness, while the spices up the heat – making this a lovely fall soup. Perfect for lunch on a day like today!