Makes 4 servings
Does that recipe title scream autumn to you?
I actually thought I was making a pumpkin and apple soup, but turns out that the rather wan pumpkin I thought I had in my organic farmers’ box was really a spaghetti squash. I didn’t realize until I had the squash cut in half and saw it’s stringy texture. No problem. I just carried on. And that means this recipe could be made with a pumpkin, butternut or spaghetti squash or even an acorn squash. I would reserve the beautiful delicata squash for something a little more… delicate tasting.
This soup is spicy and tangy thanks to the addition of a large Macintosh apple – also from my organic farmers’ box.
Don’t let the list of ingredients daunt you. This is a very easy soup to make and it all comes together in 30 minutes.
1 tsp coconut oil
1 squash – cut it in half, clean out the seeds and strings in the centre. Microwave for about 6 minutes to soften the gourd and then peel it and cut it into chunks.
1 onion diced
1 clove garlic minced
1 apple cored and diced. Leave the peel on.
Optional – dice and add a carrot too
1 sprig rosemary (optional)
1 teaspoon grated fresh ginger
1 -2 red chilies sliced. I used 2 and my soup is HOT!
1 tsp turmeric
½ tsp ground black pepper
1 bay leaf
1 cinnamon stick
3 cups water or vegetable broth (I used veggie broth since I make my own and always have a supply in the freezer)
Salt to taste (I used a teaspoon since my broth is unsalted).
½ cup coconut milk (if you don’t have coconut milk, a cashew cream would be perfect).
1 Tbsp maple syrup
In a medium to large pot, on medium heat sauté the onion, ginger, garlic and chili in the coconut oil for about 3 minutes. Add the spices and rosemary, the apple and squash and sauté for about another 3-5 minutes. Add the broth or water and bring to a boil. Boil for 20 minutes. Remove the bay leaf, cinnamon stick and the twig that was the rosemary.
Use an immersion blender or a regular blender, blend the soup until creamy. Return to the pot and add the coconut milk and maple syrup. Stir and enjoy!
p.s. I toasted the cleaned squash seeds with some coconut oil, chili powder, smoky paprika, salt and pepper at 400 degrees for 5 minutes. Yum!
6 thoughts on “Squash and apple soup”
This soup looks perfect as my new fall soup! Could you tell us more about your homemade veggie broth? I’ve been looking for an easy all-purpose one. Thanks!
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Hi, Monique – Here’s how I make my veggie broth, which I learned from the Thug Kitchen Cookbook. I keep a 1 gallon ziplock bag in my freezer. As I go about cooking, I put my scraps of vegetable – the peels, ends etc. into the freezer bag. I find the best vegetable scraps to put in are: carrots, onion, green onion, garlic, celery, peppers, mushrooms, fennel. I will also put in fresh herb scraps – parsley, rosemary etc., but only if I have them. I don’t think they make a huge difference in the big picture. Once the freezer bag is nearly full, I put the frozen bag of veggies in a big soup pot and add about 6 cups of water. I add 1-2 bay leaves, some dried mushrooms (because I have them cheap from a Chinese grocer), about 1 Tbsp of salt and 1-2 tsps. peppercorns. Bring this mess to a boil and then let simmer for about 90 minutes. Strain to remove all the veggies and peppercorns etc. and you should end up with 6 cups of broth. I freeze 2 cups worth in a muffin tin. Each muffin tin is 1/3 cup so I have broth pucks available in smaller portions. I freeze the other 4 cups in mason jars (leave room for expansion as the broth freezes!) and have them for soups or to make sauces or even grains/quinoa in.
This is genial, Audrey! I’m so glad Esther the Wonder Pig lead me to your blog! Thanks!
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She’s truly a wonder pig, Monique! She brings lots of people together. I’m joining her and her farm clan for a Thanksgiving dinner tomorrow with 100 new friends I haven’t even met yet. 🙂
Lucky you!!! That’s when I wish I were still driving … 🙂 Enjoy a wonderful Thanksgiving!
If you want to get there, there will be a way, I promise. Watch her page for upcoming events. People are very generous and carpool. I don’t drive either so I know how it is! YOU have a fantastic Thanksgiving. So much to be grateful for.