Monday, October 18, 2010

Squash Apple Soup

If you had to pick two items that are most plentiful this time of year in New England, you'd pick squash and apples. They are spilling out of my fruit bowls and taking up valuable counter space. I steam the squash and serve it with butter, and give the kids apples for snacks and make various baked items, but finally I'd had enough.

Squash and Apple Soup

6 cups chicken or vegetable stock
2 squash, or ~ 6 to 8 cups, peeled and deseeded (seeds can be roasted for a yummy snack)
4 apples
2 densely packed cups raw spinach
cumin
salt
pepper
curry
paprika
cayenne pepper

Steam squash until starting to soften.

In a large pot, heat stock to near boiling. Add apples and steamed squash.

Cook for ~20 minutes, until apples and squash are falling apart when stuck with a fork. Add spinach.

Cook a few minutes more and then use an immersion blender to blend until completely smooth. If you do not have an immersion blender, which I highly recommend for ease of blending hot things, blend in a blender or food processor, being very careful to not overfill because hot liquid expands and explodes when blended.

Add spices to taste.

Can be served with croutons or crusty bread, and a salad.