As the leaves begin to change and apples take center stage at your local farmer’s market, this soup is one I often turn to. And by changing around the spices (think curry, cumin or cayenne) for the all-spice, you can adjust the flavor profile to your liking!
Yield: 4 – 6 servings
Preparation time: 20 minutes
Cook Time: 25 minutes
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/2 yellow onion, roughly chopped
1/2 teaspoon all-spice
1/2 cup organic pure apple cider, best quality possible
1 pound butternut squash, cut into 1/2-inch cubes
1 red apple, peeled, cut into 1/2-inch cubes
2 cups low-sodium vegetable stock
kosher salt, as desired
freshly ground black pepper, as desired
1. In a medium size Dutch oven over medium – high heat, add butter and vegetable oil and allow to heat, approximately 1 minute.
2. Add onion and while occasionally stirring, allow to cook until translucent and light golden brown in color, approximately 4 minutes.
3. Add all-spice and apple cider, bring to a simmer and while occasionally stirring, allow to reduce by half, approximately 2 – 3 minutes.
4. Add butternut squash and apples, stirring until incorporated.
5. Add vegetable stock to just cover, bring to a simmer, reduce to medium – low, partially cover and allow to cook until squash is knife tender, approximately 20 – 25 minutes.
6. Using an inserted immersion blender, or alternatively in a tempered blender like Vitamix with the air vent cap removed and replaced with a kitchen towel to prevent splattering while allowing steam to release, blend until smooth.
7. Adjust seasoning to taste with salt and pepper. Serve while hot!
Kitchen Note: Consider adding cream or whole milk for a creamier and “richer” flavor profile.