Wednesday, May 14, 2008

What's Cooking Wednesday - Sublime Squash-Apple Soup




Please go to Shan's place for more What's Cooking Wednesday participants.

Well, we've been making bread, and what goes better with bread than soup and salad? So the next few weeks we'll be exploring dishes in those categories. Today is an absolute family favorite - Sublime Squash-Apple Soup. This recipe originally surfaced somewhere in Boston in the 70s, and has happily made it thirty years later on a well-aged index card. There's no picture because I forgot the last time I made this, but I'll update later. And let's face it - it's just creamy, orange-colored soup, so you can picture that in your imagination.

Sublime Squash-Apple Soup

2 tart, medium apples (Granny Smith do nicely, but if you have some nice, local, heritage apples that will do the trick, so much the better)
2 TBS unsalted butter
2/3 cup chopped onion (whatever's freshest/local)
2 1/2 cups chicken stock or broth (preferably low sodium or home made - this can also be vegetable stock)
1 - 1 1/2 cups squash puree (see note)
1 tsp salt
1 tsp brown sugar
1/2 tsp freshly grated nutmeg (I used dried nutmeg and it worked fine)
3/4 cup 2% or 1% milk
1/4 cup heavy cream
pinch ground mace
pinch ground cinnamon
1 - 2 TBS bourbon, whiskey, brandy or sherry (optional, but much, much better with!)
freshly ground pepper to taste

Note - Squash Puree:
You can use frozen pureed squash and thaw ahead of time, or bake halves of acorn squash, cut side down, and bake at 350 until tender (about 1 - 1 1/2 hours). Mash when soft. Either works fine.

Once you have your squash puree in some form:

1. Peel, core and chop the apples
2. Heat butter in dutch oven or equivalent until foamy. Saute onion until very soft and caramel in color (about 10 minutes). Don't over brown.
3. Add stock, chopped apples, squash, salt, nutmeg. Stir. Heat slowly to boiling. Reduce heat and simmer, covered, stirring occasionally until the apples are tender (15 - 30 minutes).
4. Puree in batches in blender, or use an immersion blender if you're lucky enough to have one. Return to pan and stir in milk, cream, mace and cinnamon and simmer 5 - 10 minutes. Add the alcohol and the pepper, and simmer 5 minutes more.
5. Enjoy with Marye Audet's Savory Romano and Herbed Monkey Bread! (YUM).
6. Serves 6

Nutrition Facts

Sublime Squash-Apple Soup

Serving Size: 1 serving

Amount Per Serving
Calories 148.7
Total Fat 6.3 g
Saturated Fat 3.7 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 20.2 mg
Sodium 238.8 mg
Potassium 449.7 mg
Total Carbohydrate 20.9 g
Dietary Fiber 4.6 g
Sugars 1.7 g
Protein 2.6 g

As always, nutrition information supplied by the recipe calculator at sparkrecipes.com. Enjoy!

31 comments:

Peter G said...

I love squash soup (or pumpkin soup as we refer to it here) but I've never tried it with apples. I absolutely love cinnamon too so this sounds like it's right up my alley. As the weather turns cooler I will def. be giving this a go.

Mae Travels said...

I got on a real squash soup kick at one point. Amazing how many cultures have a version. You said this was from Boston -- I tried French, Jamaican, American Indian, and even Australian versions that I found. All good.

Ben said...

Squash-apple soup sounds wicked good! Hehe. I want some now.

Marye said...

this is fantastic! Very similar to mine but the bourbon addition is brilliant!
Marye
bakingdelights.com

Jen of A2eatwrite said...

Peter G - this doesn't actually use pumpkin - I have a couple of wonderful pumpkin soup recipes, too, although maybe your pumpkin isn't ours. This is best with acorn or butternut squash. Although I imagine pumpkin would work, too.

Yes, Mae, I'm not sure where it was from Boston - D got it after a potluck, and I've changed it around a bit since then. And yes, you can spice squash soup so many different ways!

Jen of A2eatwrite said...

Wicked good is right, Ben! ;-) And it's great stuff, although I'm off season, but I had frozen squash from last fall to use up.

Marye, I think the bourbon really adds, or any kind of alcohol. I've had it with and without, and the "with" version is definitely superior.

glamah16 said...

This sounds darn delectable!Ilove apples ,booze, and can handle the sqaush. Im saving this one.

Jen of A2eatwrite said...

It's a good one, Glamah, and really simple!

Heather said...

That sounds like a delicious accompaniment to a pork loin chop! Which I have in droves....

CableGirl said...

mmmm mmm mmmmm. Man does that ever sound good. :)

Jen of A2eatwrite said...

Heather, I imagine it would be!

CG - so make some - it's pretty easy!

Sandy C. said...

From Boston? WEll then I MUST try this :) I love squash soup. I even have some whiskey for it!

anno said...

Mmmmm... I love hearing about what's going on in your kitchen!

Alex Elliot said...

That sounds so yummy! I love any type of squash soup. Do you have the nutrition info on it?

Jen of A2eatwrite said...

Sandy, it's just lovely soup.

Anno, it would be nice to hear what's going on in yours, too! ;-)

Alex - let me run it through the calculator some time today and I'll update the recipe. It's not perfect, but as a main course, it's not bad.

Goofball said...

what is a dutch oven?

Is a squash a pumpkin or are there differences. We can get pumkins...not too sure about "squash".

If it is a type of pumpkin soup, you can add a crusty element by roasted chestnuts or almond flakes or something. Very "fall" souplike then.

Jen of A2eatwrite said...

Goofball, does "pumpkin" include many different types? Squash is a "catch-all" word here for a variety of similar foods. If you have something with orange flesh, that's sweet, that's the best type. And there are many, many different versions of squash soup, but for this one, toasted slivered almonds or pine nuts would work as a garnish, but I think chestnuts might overwhelm the flavors. Toasted hazelnuts would work, too.

Shan said...

Mmmm that sounds great. I don't think I could get it past the people in my house, but it does sound good.

JennDZ - The Leftover Queen said...

I do not like apples alone, but I do like them when mixed with other veggies in a savory dish. Or tart apple pie with cheddar cheese. So this soup sounds really good, especially since I love everything squash!

Jen of A2eatwrite said...

Shan, if they like pumpkin pie, they might like this. It's pretty sweet.

Jenn, I'm with you. Apples are D's favorite and I'm not that much of a fan. This combo, however, is amazing!

Meg said...

Thanks for you comments on my education editorial. If you're not too busy, hop over to my blog again--I've joined "Bloggers Unite for Human Rights" and posted a softer side of Meg article-well, sort of.

Also, I'll be in your hometown next Tuesday for a show at the Ark. If you'd like to join us for drinks beforehand, let me know.

Mariposa said...

Jen, my Mom is cooking this recipe today...bec I love squash soup and might be good for me! I will let you know how it goes...thanks so much for the support.

Get better as well...

La delirante said...

Squash soup is one of my favorite dishes :) and I just love cinnamon. I use it for almost everything.

Jen of A2eatwrite said...

Oh, Mariposa, I hope you feel better. What a good mom you have!

Wendy - I'm with you. Cinnamon is also so good for you!

Flower Child said...

with the cold and rain here this recipe hits the spot!

Mariposa said...

Jen...it's a good one! Thanks! Adding this to our home recipes now...

Jen of A2eatwrite said...

Flower Child - yes, but shouldn't we all be having spring right now? Grrr!

Mariposa - I'm delighted it was a hit with your family.

StickyGooeyCreamyChewy said...

This sounds great! I love squash soups and the apples sound like a great addition. I definitely need to try this.

Jen of A2eatwrite said...

Maryann - this soup is truly one of our favorites - there's something about this combination that really seems to work.

We Are Never Full said...

the weather in nyc today is kind of cool and almost fall-like! this would be the perfect soup today!

Jen of A2eatwrite said...

Aren't you getting sick of fall-like, though, Never Full? I'm SO ready for consistent SPRING weather! ;-)