© 2009 everyfoodfits Squash apple soup

Fall Favorites – Butternut Squash + Apple Soup

The days and nights are getting a little bit cooler, crickets are chirping outside our windows at the most unfortunate times to wake us from a deep slumber, Halloween decorations are showing up at the stores and, of course, delicious fall foods are cropping up all over the grocery store.

When we asked our readers to share their favorite fall foods, we got great responses. On Twitter – follow us @staceyviera – pumpkin was singled out pretty quickly. @lorig prefers hers in pumpkin pie, whereas @zenmasterlauren will enjoy any dish with “pumpkin, cinnamon and nutmeg.” @jeffdonald reminded us that sports fans have their own fall favorites, and his is “chili paired with football.” (Jeff, doesn’t the leather get stuck in your teeth?) Reader Rebecca Nolen from Dallas, Texas, enjoys Brussels sprouts, and we hear that if you cook them just right, they really are quite tasty!  Taking all of the great ideas into account, for this week’s post, we decided to go with a great idea from @rakhigupta and @volcanojw: butternut squash soup.

Butternut squash, one of several types of winter squash, is an excellent source of Vitamin A (hence the color). It also provides Vitamin C, folate, potassium and fiber. Since squash purees so nicely, it’s a great vegetable boost to other soups and sauces.

Here’s how we made butternut squash and apple soup:

In a big pot on the stove, heat about a tablespoon of oil. Add one chopped onion and cook until softened. Add 3 cups chopped butternut squash. (We used pre-cut fresh squash from the produce section.) Take 2 peeled and diced apples – Macintosh, for instance – and add them to the pot with approximately 4 cups of stock and/or water. Make sure that the liquid covers the squash and add more if you desire a more liquid soup. Cook uncovered for about 40 minutes, until the squash is easily mashed. Remove from heat. Working in 1-cup batches, puree the contents of the pot in a blender. If you’d like a chunkier soup, just use an immersion blender. Season the soup with salt and pepper to taste. When you’re ready to serve, add cinnamon and nutmeg or a few sprinkles of pumpkin pie spice that can be found in the spice isle at the market.

Adding apples to the squash soup adds fiber (mostly in the skin, so save that for a snack), Vitamin C, and additional fall food fun.

What are your fall favorites? Add your comment or share it with us on Twitter @staceyviera. Happy Autumn and Happy Eating!

How Stacey Got the Shot: ISO 800 at f/4.5 in ¼ second. Used a tripod and diffused lighting.

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10 Comments

  1. Posted September 17, 2009 at 8:30 am | #

    apple in butternut squash soup is a brilliant idea. Josh makes butternut squash soup often and does a beautiful job…I got a little burnt out though…I think adding apple might mix it up a little bit! wonderful ladies xo

  2. Posted September 17, 2009 at 9:41 am | #

    Looks great! I’ve never actually made it from scratch; i’ve just had the canned stuff. I actually like to put chipotle sauce in mine. Sounds weird but I think the flavors work together.

  3. Lauren Somers
    Posted September 17, 2009 at 11:25 am | #

    Looks amazing! I plan to make it today, so I will let you know how it turns out!

  4. Posted September 17, 2009 at 11:55 am | #

    YUM! It’s rainy on the eastern seaboard and this is the perfect food on a day like today.

  5. Posted September 17, 2009 at 5:01 pm | #

    I love all the nutritional info along with a yummy recipe! I think butternut squash and apples totally scream fall!

  6. Posted September 17, 2009 at 9:36 pm | #

    Ooh, that looks tasty! I’m not quite ready for fall lyet, but I’m ready for this soup!

  7. woods4
    Posted September 19, 2009 at 12:06 pm | #

    yum, i love this combo. is it really that time of year again already?

  8. Posted September 30, 2009 at 11:45 pm | #

    Mmm, I like your addition of apples. Very healthy and very tasty!

  9. Posted October 31, 2009 at 12:53 pm | #

    We doubled the apples and made the soup in the crockpot, whipping it up at the end with an immersion blender. Made the house smell amazing and was just what we all needed on a cold Minnesota afternoon.

  10. Posted September 8, 2010 at 11:01 pm | #

    Sounds delicious! Here’s a different way to use butternut squash, roasted with zucchini and carrots in a couscous salad:
    http://michaelbeyer.wordpress.com/2010/09/07/moroccan-couscous/

4 Trackbacks

  1. [...] used this recipe and this one, and sorta, came up with something based around what I had on [...]

  2. [...] year, we got a pre-cut squash and made squash-apple soup, and that gave us the confidence to chop up the whole squash. And wow, that was one tough rind! But [...]

  3. [...] Soup and sandwich combo – especially grilled cheese with classic tomato soup. Whether canned or [...]

  4. [...] savory (since it wasn’t a sugar pumpkin) version of Big Mama’s Pumpkin Bread, pumpkin pancakes, soups and [...]

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This entry was written by everyfoodfits, posted on September 17, 2009 at 6:00 am, filed under Fruits + Veggies, Recipes and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. View EXIF Data