Squash and Apple Soup
This may look—and taste—like a cream-based soup, but it actually has no cream. Instead, a small amount of yogurt is used, which provides tangy flavor. Store-bought frozen pureed squash is a time-saving ingredient, or you can make your own.
Recipe information
Yield
serves 4 as a starter
Ingredients
Preparation
Step 1
In a large pot, heat oil over medium. Cook onion, stirring frequently, until beginning to brown, 4 to 6 minutes. Add apples; cook, stirring occasionally, until softened, 3 to 5 minutes. Remove 1/2 cup apple mixture, and reserve for garnish.
Step 2
Stir cider, ginger, and the water into remaining apple mixture in pot; bring to a boil. Stir in squash puree; cook until heated through, 8 to 10 minutes (4 to 5 minutes for homemade). Reduce heat; simmer until mixture thickens, 15 to 20 minutes. Season with salt and pepper. At this point, soup can be refrigerated up to 3 days, or frozen up to 1 month, in an airtight container; let cool completely before storing. Reheat gently before serving (thaw frozen soup overnight in the refrigerator).
Step 3
To serve, ladle soup into bowls, and garnish each with 1 tablespoon yogurt and 2 tablespoons reserved apple mixture.
Homemade Puree
Step 4
Preheat oven to 400°F. Place 3 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a sharp knife, about 1 hour. When cool enough to handle, halve each squash lengthwise and discard seeds; scrape out flesh into a food processor (discard skins). Process until smooth.
