Summer quash, winter squash. Zucchini, buttercup, spaghetti, acorn… You name it. I love it.
Relatively mild-flavoured, squash is definitely one of nature’s most versatile vegetable. Roast it, soup it up, turn it into a pie or a quick bread: the possibilities are endless. Nutritionally, winter squash is high in fiber and vitamin A, while being low in calories.
The following recipe for butternut squash and apple soup is on rotation in my kitchen during squash season. It is both mildly sweet and subtly tart. I served it to the lunch club alongside lentil croquettes and salad, and as a first course at a friend’s Thanksgiving dinner. It’s one dish that everyone enjoys, kids alike. You’ll just have to taste for yourself!
Butternut Squash & Apple Soup
- 2 pounds of butternut squash, peeled and cubed
- 2 apples, peeled and cubed (McIntosh, Cortland, Empire…)
- 1 large onion, chopped
- 3 tbsp of butter or olive oil
- 1 tsp ground ginger
- Half cup of apple cider
- 2 cups of vegetable stock
- Dash of apple cider vinegar
- Milk or cream (I prefer unsweetened soy milk)
Heat the butter in a large pot and sauté de onions until they are softened. Add the squash, apples and ground ginger. Add the cider, the dash of vinegar and the stock. Cover and simmer on medium-low heat until the squash has softened, approximately 25 minutes.
Blend the soup, thinning with additional stock if needed. Add the soymilk to taste and enjoy your seasonal wonder!
Note: If you don’t have apple cider on hand, you can compensate by using a couple more apples with a bit more stock.
For a vegan version, use olive oil instead of butter, and soy milk instead of milk/cream.