Butternut Apple Soup

So, apples may be a bit of a theme for a while.

1. Because I love them.
2. Because we just bought a huge box of them from the Asheville farmers market.

This soup is the perfect end to a snowy winters day.

Butternut Apple Soup

Split 1 large butternut squash in half and scrape out seeds.
Set cut-side down on a baking pan and pour some water (about 1/4 inch full) in the pan and bake until very soft (about 45 minutes?).

Sautee 3 onions in 2 tablespoons of olive oil.
Add 4 cut and peeled apples, a handful of raisins, and cinnamon (a lot if you're like me).
Add some stock or water to cover and simmer until very soft.

Scoop out the squash into a food processor and discard skins. Puree the squash and apple mixture until silky smooth.

Add more stock or water to desired thickness and adjust salt to taste.

This soup is great served with a dollop of creme fraiche or yogurt.


kyle said...

Mmm! This sounds delicious. Did you make up this recipe, Mish?

mish piece said...

yeah i did. the only thing i would change if i made it again would be use a more squash than apple because the squash is what really give it the silky, starchy consistency. thanks for posting!

Anonymous said...

Thanks so much for this recipe - I have recently had to go wheat/gluten-free and I love new and exciting ways with food! I also am a big fan of the squash...keep on cooking, mate. :)

mish piece said...

Keri, Thanks for visiting! I recently had to go gluten-free also. Maybe it's genetic?? I got a horrible rash all over; it was like have poison oak and rolling in stinging nettles. I'm excited to start experimenting more with gluten-free baking.