Two fall favourites, apples and squash, team up in this creamy textured but light tasting soup. It’s velvety and comforting, perfect for all. Make it vegetarian with vegetable stock, dairy-free with almond or other types of milk, or make it as is with chicken stock and cream. Enjoy it as an appetizer for your upcoming holiday meal, or add it to your dinner rotation with local apples in abundance.
- 1 tbsp (15 mL) vegetable oil
- 1 1/2 cups (750 mL) chopped onion (about 2 medium)
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried thyme
- 4 cups (1 L) chopped peeled butternut or acorn squash
- 3 cups (750 mL) chopped peeled Ontario apples
- 4 cups (1 L) chicken or vegetable stock
- 1/2 cup (125 mL) milk or cream
- pinch of nutmeg
- Salt and pepper, to taste
- In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock.
- Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor.
- Return puree to saucepan and add milk; re-heat. Season with nutmeg, salt and pepper.
For best results, use Ontario Empire, McIntosh, or Gala apples.
Recipe courtesy of onapples.com