Recipe of the Month: Squash and Apple Soup

It’s October! The smell of apples is in the air, and the leaves are setting the hillsides aflame. This recipe combines two fall favorites and is perfect for warming up on a chilly evening.

Yield- 2 1/2 quarts

4 cups butternut, acorn, or Hubbard squash, seeded, peeled, and cubed

3 cups chopped green apples

3 1/4 cups vegetable broth

1/2 cup chopped onion

1 tsp. salt

1/4 tsp. dried rosemary, crushed

1/4 tsp. dried marjoram, crushed

1/8 tsp. ground black pepper

1/2-3/4 cup apple cider

2 Tbsp. fresh minced parsley

In a soup pot, combine everything but the parsley. Bring to a boil, reduce heat and simmer for 45 minutes. In 4 or 5 batches, put soup through a blender, then return to soup pot and bring again to a boil. Turn off heat, add parsley and serve.

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