apple squash soup

Sometimes I think that squash gets a bad rap. They are misunderstood and under-appreciated, but with their lopsided and twisted shapes, odd colouring, and thick skins is that really any surprise? Some people claim that squash is bland, while others insist that it is bitter.  Many say that they are too difficult to prepare or cook, and some don’t even know that they can be cooked at all, being familiar only with those pint-sized gourds often used as centerpieces.

So what do I think? I love squash and always await its arrival in my local farmer’s market with eager anticipation every fall. I find that (most) varieties of squash have a wonderful slightly sweet taste that somehow manages to be both earthy and vibrant at the same time. Now that squash is back in season here in Canada, it’s time for them to reclaim their place in my kitchen, displacing summer’s bounty of tomatoes, zucchini, and corn. There’s just something about this time of year, when the trees in my neighbourhood are covered with golden and crimson leaves and I start to once again wake up to dark mornings and icy windows. It makes me want to curl up and read books under my favourite blanket, preferably with a cup of warm soup nearby. Squash seem to fit this mood perfectly, with their mellow flavours and autumnal colours.

So here’s some soup for you. Whether you are a long-time lover of squash or a new initiate, I hope that it brings you some warmth and comfort this fall season.

I made this soup last weekend for some friends, neither of whom had ever tried squash before. They both loved it, which they seemed to be a bit surprised about. It is sweet with just a hint of spices, intensely flavoured yet light on the tongue.

Apple Squash Soup
Serves 4-6

- 3 cups cubed butternut squash (about 1 lb whole)
- 3 cups cubed acorn squash (about 1 lb whole)
- 2 small McIntosh apples, peeled and finely chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable stock
- ¼ cup cream
- Salt and pepper, to taste
- 1 tsp brown sugar
- ¼ tsp cinnamon
- 1/8 tsp ground ginger
- ½ tsp cumin
- ½ tsp coriander
- Pinch nutmeg
- 1 Tbsp olive oil
- 1 Tbsp butter

Heat oil and butter in large pot over medium-high heat.
Sauté onions until softened and slightly opaque.
Add garlic and apple, cook several more minutes, stirring occasionally.
Add all spices, cook for 1 min.
Add squash and broth; bring to boil.
Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Puree the soup in blender, working in batches.
Return soup to pot.
Taste and adjust seasonings as necessary.
Stir in cream and sugar.
Bring to simmer.

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Tags: Soup, Squash