Pumpkin Spice Apple and Squash Soup
October, 2015 · By Coryanne Ettiene
Admittedly, anything with Pumpkin Spice is a huge crowd pleaser this time of year. But, between us, I’ve never been a huge fan of it with anything other than pumpkins, until now. I took my favorite fall soup recipe in one hand, and my new jar of pumpkin spice in the other, and took a giant leap of faith when I dreamed up this Pumpkin Spice Apple and Squash Soup recipe. Wait, apples….? Yes darlings, apples. Big, bold, beautifully sweet apples.
I first tried a variation of this soup in North Africa, and have since made it a staple in my kitchen once it gets cold enough to put on boots because it warms you from within offering up the right amount of heat with an aromatic charm, with oh so nutty squash dancing around those sweet apples, and buttery, creamy goodness that makes you happy that you can wear big woolly jumpers. What makes this soup different from all the other roasted squash soups you may have tried is that the apples add a subtle sweetness that blends so well with the flavors of the squash and balance so well with the heat of the curry. But I digress, we are talking about pumpkin spice, not curry. Like curry, it has a heavy aromatic note, but unlike the curry, Pumpkin Spice lacks the heat that makes those among us who love savory, get a bit fidgeting when a taste is offered. The solution is simple… a pinch of dried chile and a bit of extra salt, tossed in for good measure. Or you can enjoy it for what it is. A slightly sweat, aromatic buttery, nutty bowl of autumn that plays so well with a wedge of toasted garlic bread that you will forget all those fidgety “I want a savory soup” antics you started with.
I’ve been working with Stemilt to create a year of apple recipes, and to be honest, this is one of my favorites. I’m sorry for all the things I said about Pumpkin Spice before, and I can say with pride that I’ve got a jar in my pantry that I will use again, and again, and again.
- 1 medium butternut squash, peeled, cored
- 1 medium sized acorn squash, peeled, cored
- 2 medium yellow onions, diced
- 2 garlic cloves, quartered
- 2 Honey Crisp Apples, peeled, cored
- 1/4 Cup of extra virgin olive oil
- 1 Teaspoon of Salt
- 4 Cups of Vegetable Stock
- A splash of cream for garnish
- For a light kick, add 2 teaspoons of pumpkin spice
Directions Pre-heat your oven to 400F, and then peel, seed and cut the squash, onions and apples into quarters. Place on a roasting pan, and then generously drizzle with a blend of the olive oil and pumpkin spice before roasting for 40 minutes, or until tender. Once roasted, allow it to cool for 10 minutes before adding to a food processor with the stock. Blitz the ingredients together until smooth. If the soup has cooled, return to a sauce pan and simmer on medium heat to warm, and whisk in the cream, then serve immediately garnished with warm buttery toast.
You can find more recipes like this Pumpkin Spice Apple and Squash soup on the Stemilt Kitchen Council site by clicking here. Next month I’m sharing my recipe for a classic Apple Pie.