In the world of soups, apples offer a rich texture and sweet flavor. They are especially good when paired with winter squash.
Veggie Type: Vegan or Lacto
1 large butternut squash
(about 3 pounds)
4 teaspoons vegetable oil
1 large onion, finely chopped
4 medium cooking apples
(such as Winesap or Jonathan), peeled, cored, and diced
1 vegetable bouillon cube or
equivalent paste or powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 cups vegetable stock
1 cup plain soy milk or low-fat milk, or more as needed
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1. Preheat oven to 400°. With a sharp knife, cut squash lengthwise in half. Scoop out seeds and fibers. Place squash halves cut side up in shallow baking dish, cover tightly with foil and bake until tender, 45 to 60 minutes. Set aside to cool.
2. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and cook, stirring often until golden, 8 to 10 minutes. Add apples, bouillon cube, ginger, cinnamon, and stock. Bring to a boil. Reduce heat to low, cover, and simmer until apples are tender, about 10 minutes. Remove pan from heat.
3. Transfer apple mixture and 1/2 cup of the soy milk to a food processor, in batches if necessary, and process until smooth. Return to saucepan.
4. Scoop squash from shells—you should have about 4 cups. Transfer squash and remaining 1/2 cup soy milk to a food processor, in batches if necessary, and process until smooth. Transfer to pan with apple purée. Add a little more soy milk if mixture seems too thick.
5. Simmer soup over low heat until heated through, stirring occasionally, 5 to 10 minutes. Season with salt and pepper and serve hot.
Makes about 13 cups