Apples are ripe and the fall harvest means fresh squash. This is a great stand-by autumn soup that should be in everyone’s repertoire. Roasting the squash and apples intensifies the flavor. Don’t be shy about adding other ingredients like roast parsnips.
- 2 butternut squash, approximately 3 pounds
- 3 tablespoons olive oil
- salt and pepper, to taste
- 4 apples
- 2 leeks
- 2 large shallots, chopped
- 4 tablespoons butter
- 1 cup white wine
- 2 quarts stock – chicken or vegetable
- 1 teaspoon ground ginger
- 1 teaspoon curry
- Preheat oven to 400 degrees.
- Peel and chop squash into large cubes.
- Peel and core 4 apples and cut into large slices.
- Toss squash and apples with a few tablespoons of olive oil and sprinkle with salt. Place on a large baking sheet and roast, stirring occasionally, for about 30 minutes or until vegetables and fruit are soft and have begun to brown. When done, remove from oven.
- Remove the root end and green portion of the leek. Cut the remaining white and pale green section, lengthwise, and rinse under running water. Thinly slice. Set aside.
- Peel and chop shallots. Set aside.
- Melt butter in large, heavy soup pot over medium heat. Add leeks and shallots. Cook, uncovered, for approximately 10 minutes until translucent, limp, and lightly browned.
- Add stock (either chicken or vegetable), and roasted squash and apples.
- Pour wine on roasting pan and let sit for a few minutes. Then use a spatula to loosen bits of the roasted squash and apples. Pour into soup pot.
- Simmer, covered, for approximately 30 minutes. Season with curry and ginger.
- Serve chunky, or puree using either an immersion or regular blender or a food processor. Delicious either way!