My B’squash and apple soup

Posted by Mandy on February 19th, 2008 filed in Foody

OK, here it is. It makes ALOT of soup

For this project, you will need:

A roasting pan or 2
A big soup pot (6-7 quarts or so?)
Blender (the stick blender is awesome for this)
Butternut Squash (about 4 lbs)
Olive oil
Some onions (I use at least 1, 2 if they’re smallish)
Some apples (about 2, whatever flavor you like)
Some garlic and/or shallots
Chicken stock (or veggie stock or water)
Some cider or apple juice (or apple sauce in a pinch)
Salt/Pepper
Parmesan
Maybe sage

Peel and chop up squashes into 1-” chunks (if you’re feling fancy, save the seeds to roast and use as garnish on your soup).  Coat chunks v. lightly with olive oil and roast at 425 until they’re soft and caramelizing, anywhere from 30 mins to longer (know thine oven!) Use 2 pans if you want lots of caramelization because if there’s too much  squash on a pan it will steam itself when the juices start getting released.  If you’re roasting on two racks, you might want to switch them halfway through, so they’re each close to the element.  MEANWHILE…

Peel and chop apple, onion and garlic +/-shallots (I really prefer shallots to garlic.  So I use at least 4 small shallots, when available).

When squash is close to being done, saute onion (and shallot, if using) in olive oil, until translucent.  Add garlic (if using) at end so it doesn’t burn.  Add apple.  Let apple soften a minute or two.  Add roasted squash straight from oven.

Add at least 4 c of stock and between 1 c of cider (up to 2 c), plus about another 2 c of water.  You can add more water after you puree, if you want a thinner soup.  This liquid combo makes a soup that is apple-y but not too sweet.  Feel free to futz with the level of sweetness.  Bring to simmer, and let simmer until everything is all soft and tender.  Add sage if desired.
Go to town with stick blender.  Watch out–HOT.

Add as much or as little salt/pepper/grated parm that your heart desires.  Remember that parm is kindo f salty so you may want to add it first, OR if you’re using parm as a garnish, maybe under salt by juuuust a tad.

Test for consistency, and if needed, add whatever liquid you prefer.  Eat with croutons, fresh bread, or grilled cheese sammiches (with cheddar and apple.  Or cheddar, apple, and bacon.  Or….)