Fall in a Bowl: Butternut Squash and Apple Soup 🍂🍎 - Wednesday, Week 36

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 4-6

Introduction

Happy Wednesday, food enthusiasts! As we transition into the cooler months, there's nothing like a warm bowl of soup to comfort the soul. Today, we're making a delicious Butternut Squash and Apple Soup, a sweet and savory blend that encapsulates the essence of fall. This dish is not only comforting but also packed with nutrients like vitamins A and C, making it a healthy choice for any dinner table.

Ingredients

• 1 large Butternut squash, peeled, seeded, and cubed
• 3 medium-sized Apples, peeled, cored, and sliced
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 liter Vegetable stock
• 2 tbsp Olive oil
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish
• 150 ml Heavy cream (optional)

Instructions

1. Roast the Squash and Apples: Preheat your oven to 200°C (390°F). Toss the butternut squash and apple slices in 1 tbsp of olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until tender.
2. Prepare the Base: While the squash and apples are roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing until soft and translucent.
3. Add Spices: Sprinkle the ground cinnamon and nutmeg into the pot, stirring constantly for about 1 minute to unlock their aromatic oils.
4. Combine Ingredients: Once the squash and apples are ready, add them to the pot along with the vegetable stock.
5. Simmer: Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes to let all the flavors meld together.
6. Blend the Soup: Using a hand blender or a stand-alone blender, blend the soup until smooth. If you're using a stand-alone blender, you may need to do this in batches.
7. Optional Creaminess: For an added touch of decadence, stir in heavy cream to the blended soup and bring it to a gentle simmer.
8. Season and Garnish: Taste the soup and adjust seasoning if needed. Garnish with fresh thyme before serving.

Wine Pairing

Given the creamy and slightly sweet profile of this soup, opt for a white wine with good acidity. A Pinot Gris, Chardonnay, or even a dry Riesling would make delightful pairings.