Lovely local winter squash. Once the blemish on the upper left was chopped off it was perfect!
Fall and winter are when I indulge in all things squash: roasted squash, squash ravioli, and squash soup! When a dear friend gave me squash and pumpkins that were overflowing from her local farm bounty, I decided to try a new-to-me squash soup combo: apple and squash! This soup came out just slightly sweet and we enjoyed it with some local rosemary ciabatta and a caesar salad. It was also a great make-ahead meal!
4 cups of cubed squash (any winter squash such as butternut or acorn will work!)
1 medium or large apple, chopped. Peel on is fine!
6 cups of water
1 teaspoon of agave
salt and pepper to taste
Directions:
Heat the butter and olive oil in a large saucepan over medium heat. When the butter is melted add the onions. Cover and cook for 5-7 minutes, stirring once. Then, turn the heat down to medium low and leave them partway covered. Cook them until the onions are brown and caramelized (anywhere from 10 to 20 minutes).
While the onions are caramelizing, chop the rest of your ingredients.
When the onions are caramelized add the sage and stir it around for about 30 seconds. Then add in the squash, apple, water, salt and pepper. Bring to a boil and then lower the heat to a simmer. Cover and simmer for 30 minutes.
After 30 minutes check and see if the squash can be pierced with a fork. If it can, blend the soup in a blender (or use an immersion blender). If using a regular blender you might need to do 2-4 batches to get the soup fully blended. Return the soup to the pot and mix in the agave. Serve and enjoy!
