Autumn Squash-Apple Soup
This savory soup combines two fall favorites, apples and squash. When we asked our friend and Registered Dietitian Wendy Hess to develop the nutritional analysis for this recipe, she just had to try it herself – and she raved! Wendy used fresh rosemary from her garden.
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- 1 medium (about 2-1/2 pounds) winter squash (butternut or buttercup)
- 3 Pepin Heights Haralson apples, peeled, cored and chunked
- 1 large onion, peeled and chopped
- 3 tablespoons butter
- 1 cup Pepin Heights Apple Cider
- 5 cups chicken or vegetable stock
- 2 tablespoons fresh chopped Rosemary (1/2 teaspoon dry)
- 1 teaspoon curry powder
- 1 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whipping cream
- Preheat oven to 425 degrees F.
- Halve squash lengthwise and seed. Roast halves, skin side down, in a shallow baking pan on center rack for one hour. Cool enough to allow handling. Scoop out flesh and roughly pulp it.
- In a large stockpot over medium/low heat, sauté the chopped onion with butter. Add cider, stock and spices (curry through black pepper). Add chunked apples to pot. Simmer over low heat for approximately 30 minutes.
- Add squash pulp to stockpot and mix well‚ continuing to simmer. When squash is thoroughly blended in, remove the mixture from heat and puree it until completely smooth.
- To serve: Stir in whipping cream until well blended. Portion into individual bowls, and garnish with a dollop of sour cream and a fresh rosemary sprig.
- Calories 224; calories from fat 57%; fat 14.1 g; saturated fat 8.7 g; trans fat 0.4 g; protein 3.3 g; carbohydrates 23.8 g; total sugars 11.9 g; fiber 3.2 g; cholesterol 46.7 mg; iron 1.0 mg; sodium 555.9 mg; calcium 65.3 mg
Pepin Heights Orchards, Inc https://pepinheights.com/