It is officially autumn. The leaves are falling, rain is pelting my windows, and I’m craving soup. Not just any ol’ soup but one that whispers Thanksgiving is just around the corner. A soup with a touch of spice, tangy yet sweet, vibrant in color and flavor. This is such a soup.
All around me people are still bemoaning the passing of summer while I have my eyes on the jumbles of squash and wild mushrooms at the farmer’s market. I’m switching back from Reisling to Malbec, plotting my next dinner party, and cookbooks have replaced beach reads on my bedside table.
As much as I love a good barbecue, a part of me can’t wait for autumn so I can start making Boeuf Bourguignon and rustic apple tarts. And of course, this soup.
Martha Stewart’s Apple Butternut Squash Soup
1 tablespoon unsalted butter
1 medium onion, diced
2 pounds butternut squash, peeled, seeded and chopped
4 red or golden apples, peeled, cored, and chopped
2 teaspoons coarse salt
1 1/2 teaspoons cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 cups chicken or vegetable stock
2 1/2 cups water, plus more if needed
1) Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until it begins to soften–about 4 minutes.
2) Add squash and cook until soft–about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and enough water to just cover. Reduce to a simmer and cook until vegetables are very soft–about 30 minutes.
3) Puree in batches in a blender until smooth. Return to saucepan and heat over low, thinning with more water if necessary.
4) To serve, ladle into shallow bowls and garnish with creme fraiche and a bit of finely diced apple if desired.