Fall is soup time!

I really like homemade soup, and fall is a great time to be making it! The other night, I found a simple squash and apple soup recipe on the Foodland Ontario site.

I used an acorn squash and a delicata squash, because my acorn wasn't big enough for the recipe. (Uh, "acorn" here is not an euphemism for my brain, or fanny, or whatever!)

Peeling squash is not my favourite activity, but the little ones aren't so bad.

Growing up, we never ate squash, but as an adult I love it! I still have an aversion to turnips, though. But I like them better than Brussels sprouts, which I loathe. Any other vegetable is just fine! I'm really not a picky eater. Someone gave me a recipe for roasted Brussels sprouts and claimed it would make me love them. #fail! It did not.

I especially like squash roasted in the oven with some olive oil and a little maple syrup.

The chickens get the guts and skin when I peel squash!

I used local apples. It's apple season here, and they are so good right now. I liked the juxtaposition of my spherical peeler next to the fruit.

I also used local onions from the Maxville Farmers' Market. The ginger, however, was not local! I bought the squash, and apples there too.

I used chicken stock from a local organic farmer, but if you want a vegetarian or vegan recipe, you could just use vegetable stock or water, and olive oil or margarine instead of butter.

The parsley was from my own garden. We are due to get a killing frost this weekend, so I won't be seeing much more of this. They say it'll go down to -4C tomorrow night.

I used fresh thyme from my herb garden too!

I simmered it all down, then pureed it.

A sprinkle of parsley and a  little salt and pepper and voilà! Yummy, easy fall soup. Not many ingredients, but surprisingly big on flavour.

Here's the recipe if you want to try it. Bon appétit!

PS: My friend Richard has two exquisite autumn photos on his blog, from his recent visit to Algonquin Park. Just click here, and make sure you click on each photo to enlarge it!

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(Note: Uh, I don't think they need to be ONTARIO apples, squashes or onions. If you only have Uzbeki squashes, Detroit onions and Derbyshire apples, do not be concerned. They will work equally well!)

Squash and Apple Soup

Winter squash provides the creamy consistency of this delicious golden-hued soup rather than high-calorie cream or flour. Serve it either hot or cold with crusty whole-grain bread and a green salad.

Preparation Time: 10 Minutes 

Cooking Time: 16 Minutes 

Servings: 4 to 6

Ingredients:

• 1 (1-1/2 lb/750 g) Ontario Squash (small Butternut or Acorn)

• 1 tbsp (15 mL) butter

• 1 Ontario Onion, chopped

• 1 tsp (5 ml) grated fresh gingerroot

• 2 Ontario Apples, peeled and chopped

• 2-1/2 cups (625 ml) chicken stock

• 1/2 tsp (2 ml) dried thyme leaves

• Salt and pepper

Garnish:

• chopped parsley

Preparation:

Microwave Directions: Pierce squash in several places with a sharp knife. Microwave on High power for 3 minutes to soften peel. Peel and chop 3 cups (750 ml) squash.

Combine butter, onion and ginger in a large microwavable bowl. Cover and microwave at High for 2 to 3 minutes to soften onion. Stir in squash and apples, cover and microwave at High for 8 to 10 minutes or until squash is tender. Stir partway through cooking. Add chicken stock and thyme, transfer to food processor or blender, purée in batches until smooth.

Return to bowl, cover and microwave on High for 3 to 5 minutes or until heated through, stirring once. Season to taste with salt and pepper.

Note: To serve cold, cool to room temperature, cover and refrigerate until well chilled. Season to taste with salt and pepper.

Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

Conventional Directions: Peel squash, chop and measure 3 cups (750 ml) squash.

In large saucepan, melt butter over medium heat. Add onion and ginger and cook until softened, about 3 to 4 minutes, stirring constantly. Add chopped squash, apples, chicken stock and thyme. Bring to a boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.

Remove from heat and purée in batches in food processor or blender until smooth. Return to pot and heat gently until hot. Season to taste with salt and pepper. Garnish each serving with chopped parsley.