Butternut Squash and Apple Soup

Seeing the wonderful people from Ryley's Farm at the OAM event on Saturday, inspired me to dig out some soup recipes using apples! This time of year, there's nothing better than apples from Ryley's Farm!

Butternut Squash and Apple Soup

4-5 lbs butternut squash, peeled seeded and diced to make approx 12 cups
1.5 lbs granny smith or other green apple, peeled, cored and diced to make approx 4 cups
1 cinnamon stick
1.5 tsp finely minced ginger
5.5 cups veg stock (or sub with chicken stock)
4 tbsp unsalted butter
¼ cup good quality maple syrup
¼ tsp freshly grated nutmeg
4 cups half and half
1 tsp freshly ground pepper
½ cup unsweetened whipped cream, crème fraiche or mascarpone for garnish.

In a large heavy stockpot or dutch oven (I like to use my large LeCreuset), combined squash, apples, cinnamon stick, ginger and stock. Bring to a boil over high heat, reduce to simmer and cook slowly, covered until the squash and apples are soft and translucent, for approximately 30-40 minutes. Be sure not to undercook vegetables to ensure a silky and flavorful soup.

Remove the pot from heat, and remove cinnamon stick. Add the butter, maple syrup, nutmeg, half and half, salt and pepper. Puree until smooth using immersion blender. (or puree in batches with food processor or blender).

Pass pureed soup through a fine mesh strainer, discard solids.

Return pot to the stove and bring the soup to a boil over medium heat, stirring occasionally. Lower heat and simmer for 5 minutes more. Taste, adjust seasonings.

Ladle into warm bowls and serve hot. Garnish with dollop of cream (sub with mascarpone or crème fraiche) or top with diced apples.

Roasted Butternut Squash Soup for Redlands Daily Facts Food Column 9.25

Roasted Butternut Squash Soup

2 tbsp unsalted butter
2 tbsp olive oil
4 cups chopped yellow onions (approx 3 large)
2 tbsp curry powder
5 lbs butternut squash (approx 2 large)
1.5 lbs sweet apples, McIntosh or similar (approx 4)
2 tsp kosher salt
½ tsp ground pepper
2 cups water (or sub with chicken stock)
2 cups apple cider

1. Heat butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15-20 min or until onions are tender. Stir occasionally, scraping the bottom of pot.
2. Peel squash, cut in half and remove seeds. Dice squash, medium size in uniform sizes and shapes. Peel, quarter and core apples- cut into chunks.
3. Add squash, apples, salt, pepper, 2 cups water or ckn stock to pot. Bring to bowl, reduce heat, cover and cook over low heat for 30-40 min. until squash and apples are soft.
4. Process soup in food mill or in puree coarsely in food processor. (or puree with stick blender on stove top)
5. Pour soup back into pot. Add apple cider and water to desired consistency. Consistency should be thick and flavor should be sweet. Adjust salt and pepper to taste. Serve hot, enjoy!