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Butternut Squash and Apple Soup

The following recipe for Butternut Squash and Apple Soup is just one of many delicious entries in a new cookbook of recipes using apples by Philip & Lauren Rubin called The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite.

This recipe was sweeter and richer-tasting than my usual butternut squash soup, while still being cream- and butter-free.

Butternut Squash and Apple Soup

2 tablespoons olive oil
1 yellow onion, coarsely chopped
1 medium butternut squash, peeled, seeded, and cubed
4 cups apples, peeled, cored, and chopped
4 carrots, peeled and chopped
1 quart chicken stock
¼ teaspoon cinnamon
Salt and pepper
½ cup walnut halves
4 ounces goat cheese, sliced in ¼ -inch rounds

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent about 3 minutes. Add the squash, apples, carrots, stock, and cinnamon and bring to a boil, stirring occasionally. Reduce heat to low, cover the pot, and simmer until the vegetables are soft when pierced with a fork, 20 to 30 minutes.

2. Ladle the vegetables and half of the broth into a blender or food processor. Puree until very smooth. Return soup to the pot and stir in the remaining broth, one ladleful at a time, until you reach the desired consistency. Season well with salt and pepper.

3. To serve, place a few walnuts in the center of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and ladle the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup. (Hint: it may be easier to ladle the soup into a large measuring cup with a spout and pour from there.)

Serves 6

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