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Wednesday: Winter Squash and Apple Soup

The fragrant spices and luscious texture make this soup absolutely irresistible. The original recipe called for acorn squash but they are a pain to peel so I went with butternut. I used a boxed cornbread mix tonight but, if you like to make it from scratch, here’s a buttermilk cornbread we like to do.
TIP: This soup is a great first course that can be made well in advance – it holds well in the fridge for a few day and freezes well beautifully. Have a little stock on hand to thin if necessary.
Serves:   4-6    Prep: 10    Cooking: 40


2 tablespoons olive oil
1 large yellow onion, finely chopped
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon Chinese five-spice powder
1¾ lbs butternut squash peeled, seeded, and cut into ½″ cubes
2 tart green apples peeled, cored, and cut into ½″ cubes
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper, to taste
4 cups vegetable stock
1 tablespoon fresh lime juice


Prep Opportunity
If you purchased whole squash, you can peel, seed and chop it ahead and keep covered in the fridge.
Heat olive oil in a large heavy bottomed saucepan or pot over medium-high heat.
Add onion, and cook, stirring often, until lightly browned, about 10 minutes.
Meanwhile preheat oven and mix your cornbread according to the package or recipe instructions.
Add ginger and garlic to the onionsĀ and cook, stirring, for 1 minute.
Add turmeric, five-spice powder, squash, apples, and salt and pepper and stir until fragrant, about 2 minutes.
Add stock, raise the heat and bring to a boil.
Once boiling, cover, reduce heat to medium and cook, stirring occasionally, until squash and apples are tender, about 15 minutes.
Bake the cornbread.
Using an immersion blender or food processor, puree the soup and then return it to the saucepan.
Stir in the lime juice and keep warm until the cornbread is ready to serve.