I love Autumn! Why? Because it’s not too cold, not too warm; great sweater, scarf, slouchy hat weather (hmm… better figure out some knitting projects before Rhinebeck!). It’s my favorite knitting and cooking season. Apples are probably my favorite fall/winter fruit. There are so many varieties to choose from and they are so versatile, you can cook them, bake them, roast them, puree them, or eat them out of hand, to name a few. One of my favorite ways to use apples is alongside another favorite of mine: butternut squash. Every year I look forward to coming up with news ways to cook with it.
I picked up a few butternut squash and some beautiful apples at the farmer’s market recently and decided to make some soup. I’ve made butternut squash soup dozens of times before and in many different ways but I decided that since gourds and apples are two of the symbolic foods eaten on Rosh Hashanah, I would add it to my menu.
And, since October is #applelove month, I thought this would also be a great recipe, for my contribution, to share with you.
Oh, so why do we eat these foods? Well we eat apples, traditionally dipped in honey, for a sweet new year. Gourds are symbolic because of the similarity in sound to the Hebrew word for proclaim. We eat gourds so that our merits/good deeds may be proclaimed.
Since there will be twelve people at my table this year, I made a large batch. It freezes very well but you can easily cut this recipe in half if you would like.
October is #applelove month!
Do you have a favorite apple recipe? Let me know I’d love to hear about it.
Please join in on the #applelove fun by linking up any apple recipe from the month of October 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #applelove event. The twitter hashtag is #applelove :).
Roasted Butternut Squash and Apple Soup
6 lbs butternut squash, cubed
3 large Rome apples, cubed (I like to keep the skin on)
1 large onion, cut in to chunks
1 teaspoon allspice
½ teaspoon cumin
2 tablespoons canola or mild olive oil, divided
½ cup diced onion
1 tablespoon minced fresh garlic
½ cup white wine
6 cups stock, water or a combination of both
Salt and white pepper to taste
Toasted butternut squash seeds (optional)
1. Preheat Oven to 375 degrees.
2. Coat two baking sheets with cooking spray and distribute the squash, apples and chunks of onion onto both sheets.
3. Drizzle 1 tablespoon oil over the squash mix; sprinkle with allspice, cumin, salt and white pepper. Toss to combine.
4. Roast until the vegetables are tender, about 45 minutes, tossing about halfway through.
5. Heat remaining tablespoon oil in a Dutch oven and add diced onion and garlic. Sprinkle with salt. Sweat until translucent.
6. Add the white wine and reduce to half.
7. Add squash mixture and stock bring to a boil and simmer for 10 minutes.
8. Puree soup in batches in a blender, or use an immersion blender.
9. Add additional stock or water to thin if needed.
10. Serve garnished with toasted butternut squash seeds if desired.
- You can make this soup in phases. Roast the squash, apples and onions. Allow to cool and store in the refrigerator overnight. The next day, begin with step five above. The cooking time in step seven should be increased until the vegetables are warmed through.
- This soup freezes well. I usually store it in batches in plastic containers.
Baker Street – Anuradha
Bloc de recetas – Salomé
Bon a croquer – Valerie
CafeTerraBlog – Terra
Cake Duchess – Lora
Elephant Eats – Amy
Hobby And More – Richa
Knitstamatic – Deb – That would be me!
Mike’s Baking – Mike
Mis Pensamientos – Junia
My Twisted Recipes – Dudut
Parsley, Sage, Desserts and Line Drives – Lisa
Queen’s Notebook – Elizabeth
Simply Reem – Reem
Skip to Malou – Malou
Teaspoon of Spice – Deanna & Serena
The Daily Palette – Annapet
The Spicy RD – EA
Vegan Miam – Rika
Versatile Vegetarian Kitchen – Champa
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