Squash, Cider and Apple Soup
- Yield 6 servings
- Prep 5 mins
- Cook 40 mins
This fall soup stars squash and apples.
Ken Haedrich likes to mix "storage" vegetables, like carrots and squash, with fruit in soups. "The result is often a sweet and savory soup that I find very satisfying," he says.
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cups peeled and diced butternut squash
- 2 large apples (any kind), peeled, cored and chopped
- 3 cups reduced-sodium chicken or vegetable broth
- 1/4 teaspoon salt
- 1 bay leaf
- 1 1/2 cups fresh apple cider (not apple juice)
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Melt butter in a stockpot or large saucepan over medium heat. Stir in onion, cover, and cook 10 minutes.
- Add squash, apples, broth, salt and bay leaf. Bring to a boil. Reduce heat to medium-low; simmer, covered, until squash and apples are soft, about 20 minutes. Remove from heat.
- While soup simmers, pour cider into a medium skillet. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat.
- Remove bay leaf from soup. Spoon solids into a food processor. Process until smooth. Stir back into broth. Add reduced cider. Reheat soup, stirring in brown sugar and spices.
Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).