Rich, creamy, sweet and savory soup that will warm you through to your soul. Simple soup to eat by the bowlful or use as a base for other great dishes.
1eachapple, peeled deseeded and chopped granny smith, opal, honeycrisp, fuji, gala or pink lady
3clovesgarlic, smashed
1eachfall/winter squash, peeled deseeded and dicedbutternut is the easiest to process but also try dumpling, buttercup, red kuri, blue hubbard, and small pie pumpkins
¼cupolive oil
1quartwater or stockuse veggie, chicken, turkey, or corn stock to match desired flavor profile
¼cupmaple syrup, pure
1tsppaprika
1tspallspice
½tspnutmeg
½tspcayenne pepper
½tspcinnamon
1Tbspsea salt
Instructions
In a wide bottomed soup pot, sauté veggies and apples in olive oil on medium heat.
Once softened, add dry seasonings, and sauté until spices become lightly toasted.(the smell is important here)
Stir in maple syrup and add your stock of choice. Bring this up to a boil and reduce to a simmer until veggies and apples are tender and soft all the way through.
Blend in the pot with an immersion blender, or in batches in the pitcher blender until silky smooth.
Adjust seasoning to taste, add a bit more maple to increase sweetness, lemon juice to bring out the flavors, increase salt if the flavors are muddled, add a bit of oil or a dollop of yogurt if sour.
Notes
More tart apples with a tinge of sweetness work best for this soup, lean towards the sweeter side if the carrots or squash are less sweet and out of season. Also keep an eye out for your local apple varieties when they are ready, worth the addition. Try using this for a pasta sauce base and add a bit of cream or yogurt with your favorite cheese. Or smother your favorite tamales or burritos.Top with crispy bacon, grilled chicken, quinoa, tart sweet cranberry sauce, or fresh herbs and goat cheese.Photo by Cala on Unsplash
Keyword appetizer, condiments, eat the rainbow, garnish, hearty vegetable, make ahead, pasta sauce, squash