Monday, October 13, 2014

Meatless Monday-Squash and Apple Soup

Continuing with the month of October's Meatless Monday theme of soup, this one is a dandy! I ran across this recipe while revisiting an old favorite, Everyday Food Fresh Flavor Fast, and had to make it. I couldn't find the recipe online, and I hate posting recipes when I can't link to them, but this soup really is so good, and I couldn't find anything close, so here it is anyway.

Hopefully Martha won't be mad at me.

1 tablespoon olive oil
1 small onion, finely chopped
3 Granny Smith apples, cored, peeled, and finely chopped
2 1/2 cups unsweetened apple cider
1 teaspoon ground ginger
2 1/2 cups water
6 cups squash puree
salt and pepper
In a 400 degree oven, place three whole acorn squash on a baking sheet. Old, stained ones work perfectly. Bake for about an hour, turning every fifteen minutes or so. Honestly, I only remembered to turn them once and they were fine.

Cut them in half and remove the seeds and "gunk".

The soft flesh comes away from the skin easily with a spoon.

If you would like to skip all this work (although, really, it's not that much work) you can use three 12oz packages of frozen squash puree.

Homemade you should have about 6 cups from about 7lbs of squash.

Did you know there really was a Granny Smith? Her name was Maria Ann Smith, and had moved from England to New South Whales, Australia, with her husband in 1839. They bought an orchard and, in 1868, the Granny Smith was born (although it wasn't called "Granny Smith's Apple" until 1891).

Cook the onions until golden and beginning to brown, 4-6 minutes. Add the apples and cook an additional 3-5 minutes until softened. reserve 1/2 cup of the apple and onion mixture for garnish.

Then add the cider, ginger, and water. Bring to a boil.

 Add squash puree. Cook for another 4 to 5 minutes and then lower heat and simmer for about 20 minutes until soup thickens.

This soup is, in all honesty, Autumn in a bowl. So delicious. The recipe said it was enough for 4 as a starter, but I think it made a bit more than that. Minus the garnish and a swirl of plain yogurt, the soup can be frozen for up to a month. Or just heat up leftovers from the fridge for the next three days, if it lasts that long.