This is such a lovely comfort dish. Squash is my favorite fall vegetable. It’s rich, nutty, and pairs awesomely with tangy accompaniments, like yogurt, feta, or sour cream. It also is great with some sweet added, like maple, or brown sugar…or apples. I’ve made squash soups before but never with apple. It gives it a slightly sweet and tangy addition. If you chose to make this, don’t tell them about the apple. Just watch their pleasant surprise when they take their first taste.
1 butternut or acorn squash, split,(seeds & guts discarded), and roasted
1 medium carrot, peeled and thinly sliced
2 stalks celery, chopped
1 small apple, peeled, cored, and chopped
2 tbsp butter
1 liter chicken stock (or vegetable stock)
1/4 cup white wine
1/2 cup half-n-half cream (or whole milk)
1 large shallot, peeled and diced
2 cloves garlic, crushed
1 tsp brown sugar
1/8 tsp powdered ginger
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp ground curry powder
1 tsp salt
In a cheese cloth tied with string (bouquet garni): 1 whole star anise, 3 crushed cardamom pods, pinch of fenugreek seeds)
for garnish: fresh cilantro, greek yogurt, pepper
Scoop the roasted squash out of the skin and set aside in a bowl. In a medium pot, over low heat, melt butter and add shallots, celery, and garlic. Sautee until soft and translucent. Add the loose spices (not the bouquet garni) and continue sauteing until fragrant. Add the apples and carrots, stir until apples begin to soften. Add the wine and bouquet garni. Turn up heat to medium while pouring in the stock. Cook, stirring occasionally for approximately 15 minutes until carrots are soft.
Add the squash, brown sugar, and cream, turning the heat to medium-low. Cook for another 15 minutes, stirring occasionally. Then, turn off the heat, remove the bouquet garni, and let soup cool until just warm. Blend with an immersion blender (the easiest way) or regular blender until smooth. Reheat and serve with optional garnishes above.