Fall Apple Squash Soup

I was first introduced to this Martha Stewart Adapted recipe by my good friends Nicole and Emmet.  It has now become a holiday staple in my home.  A beautiful combination of sweet, spice and a good use of Fall harvest.  It can easily be made vegan with the use of vegetable stock.  I recently made this soup for my Annual Agency Staff Training using ingredients from out of our Boys and Girls Club Garden!  I made it vegan so that it would be enjoyed by all dietary restrictions.  I like to garnish the soup with either Greek Yogurt or Coconut cream which cools down the soup that has a bit of a kick to it.

Adapted from Martha Stewart's Apple Squash Soup
-1 tablespoon Coconut Oil     

-2 medium onion, diced (approx. 1 cup) 

- 1 large butternut butter nut squash or 2 small (or use 1/2 pumpkin, peeled, seeded, and chopped (approx. 4-5cups) 

- 5 baking apples, peeled, cored, and chopped     

- Salt and pepper to taste      

- 2 teaspoons ground cumin            

- 1  teaspoon ground ginger

- 1/2 teaspoon nutmeg     

- 1/2 teaspoon cayenne pepper *to taste depending on spice tolerance  

- 4 cups homemade chicken or vegetable stock (Homemade Chicken Stock )    

- 1-2 cups water, plus more if needed       

- Chives (garnish)      

- Coconut cream or Greek Yogurt (garnish) 

- Roasted unsalted pumpkin seeds 

 

Step #1 Melt coconut butter in a large soup pot over medium heat. Add onion; cook, stirring occasionally, until it begins to soften. Add squash and 2 cups broth and cook until soft.                 

Step #2 Add apples, remaining stock, and just enough water to cover the vegetables and simmer for approximately 30 minutes or until all vegetables are soft.  Let cool slightly.    
Using a hand blender puree until smooth, thinning with more water or broth if necessary.

Step #4 Serve into bowls adding a garnish of Greek Yogurt (or coconut cream), pumpkin seeds and chives as desired.