Wednesday, November 10, 2010

Squash Apple Soup

Day 24 of the 30 Day Tasty Vegetable Challenge

We're in the final week of the Challenge! Hope you've been enjoying it. I'd love to hear your feedback.

Today's recipe comes from Dinner Together subscriber and fellow psychologist, Dr. Jason Frishman. Jason and his wife are family meal and food enthusiasts, and they operate a small food company, Folk Foods. Jason's recipe is perfect for fall.

Squash Apple Soup
by Jason Frishman

2 teaspoons vegetable oil
1 ½ cups chopped peeled apples (peeling is optional - peeling makes for a smoother soup)
3/4 cup sweet onion, chopped medium size
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg 
2 cups vegetable broth
1 cup water
2 cups cubed butternut squash
1/8 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon ground red pepper

- In 3 qt saucepan, heat oil over medium high heat, add onions and cook until translucent (about 8 minutes), add apples and cook about 5 minutes more.  Stir in ginger and nutmeg until absorbed/ Add broth and water, bring to a boil.  Add cubed squash and return to a boil.  reduce heat and simmer, uncovered until squash is tender (about 25 minutes - depending upon how large your squash cubes are cut)

- Using either a blender, food processor or immersion blender (this is the best option), blend or process until smooth.

- Potential garnishes/sides: fried garlic chips, shredded cheddar or parmesan cheese, toasted nuts (most any kind will work here,) fried sage leaves, a drizzle of maple syrup, a dollop of yogurt or sour cream, small diced raw apples or onions, etc.

- Variations:
* substitute 1 can of coconut milk for water (this is what we most often do!)
* substitute a hot sauce or FolkFoods Master Sauce (shameless plug) for the ground peppers
*add a bit of cinnamon
* use leeks instead of onions
* get a little crazy and substitute sweet potatoes for the squash!
* as a time saving option you can add apples and onions together in the beginning and saute for about 10 minutes, and you can add the squash right after the onions are done and add water, then bring to a boil.

Enjoy! this one freezes really well and is easily doubled.

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