I thought this was kinda funny ... I was going to the grocery store last week and had apples on the brain. I was hoping that my favorite (Macoun) would be there, but apparently it's still a little too early. Anyhow, thinking about apples in general, I decided to try an apple soup, so I picked up some Granny Smith and Pink Lady apples. I assumed it wasn't a new idea, but I have never personally seen an apple soup before. I was shopping at Hannaford, and they put out a monthly magazine, so I picked up a copy at the checkout. Later that night, I was flipping through the magazine and noticed that they had an apple soup in there. Then I noticed that the soup featured on the cover of this month's Food Network Magazine is an apple-pumpkin soup! Seems I'm suddenly surrounded by apple soups. I haven't looked at either of those recipes yet, as I did not want them to influence me in any way.
1 Acorn Squash
4 Granny Smith apples
4 Pink Lady or other apples
1 Vidalia Onion
1 Jalapeno Pepper
2 T olive oil
1/2 t kosher salt
1 t sugar
1/2 t black pepper
sour cream or yogurt (optional)
sunflower kernels (optional)
- Preheat oven to 375
- Cut squash in half, scoop out seeds, then quarter each half
- Cut a slice from the side of one green and one red apple, rub with lemon and wrap tightly to reserve for garnish
- Peel, core and chop the apples into large chunks
- Rough chop the onion
- Slice the jalapeno in half, removing the seeds and pith
- Toss all of the above in baking dish with 2T olive oil
- Sprinkle salt over the top
- Squeeze juice from half of the lemon over the top
- Roast until the squash is fork tender - approx 1'30"
- Puree the mixture in batches, transferring to a pot
- Stir in the sugar and black pepper
- Bring to a simmer, adding enough water to achieve the desired consistency
- Finely dice the reserved apple slices
- Garnish with a dollop of yogurt and a sprinkling of diced apple and sunflower kernels
Because the squash is hard when raw, and does not have a smooth surface like Butternut and other squashes, I did not attempt to peel it before roasting. If you feel so inclined, have at it, but I just used two spoons to gently scrape it away from the peel when soft - kinda like using two forks to pull pork, etc.
As for thinning the soup, you could use chicken stock if you like, but I did not want to muddle the flavors, so I stuck with water.
I was happy to see that second helpings were had.
|This is the puree before thinned|