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All manner of squash and apples are in abundance in Central Illinois this time of year, and they just pair together so well. This recipe is for a gigantic pot of soup, so feel free to reduce quantities as desired; squash soup is very forgiving when it comes to tinkering with ratios. I’m sure it has become fairly apparent: I cook in bulk. Why? It works for our family. With the baby still requiring fairly frequent feedings, Miette desiring a little extra mom/daughter time since the baby’s arrival and the start of school, and Casey working his tail off, we’ve become big fans of making  large quantities of soups and stews and serving them up in a variety of ways over a few days. We supplement with quick salads, sandwiches, and grains. It really stretches our food and time budgets.

Ingredients:

2 butternut squash (note: feel free to sub whatever your preferred squashes)

1 kabocha squash (note: as above, I wound up with about six or so cups of squash total)

1 sweet onion, chopped

2 Granny Smith apples, cored and chopped

2 tablespoons olive oil

1 tablespoon cinnamon

1 tablespoon turmeric

1/2 tablespoon cayenne pepper

1/2 tablespoon clove

1/2 tablespoon salt

2 cups almond milk (or other non dairy milk)

2 cups vegetable broth

Pumpkin seeds and/or cheddar cheez for serving (optional)

Method:

Preheat oven to 375 degrees F. Cut squash in half length-wise and de-seed. Casey likes to roast squash cut-side down with about 1/2 inch of water in the bottom of a Pyrex pan. This eliminates the need for oil when roasting and makes for some very tender squash, but if you have a different method you prefer, just go with that. Roast for approximately 45 minutes, or until tender.

While squash is roasting, heat oil in a stock pot over low heat. Add onions and sautée for 5 minutes, then add apples, spices, and salt. Sautée over low heat, stirring frequently, for about 15 minutes, or until apples are tender. When squash is finished roasting, scoop out and place in mixing bowl. Add the cooked apple mix and combine. Blend this mix with almond milk (due to the size of my blender, it took two cycles, and I used one cup of almond milk per cycle). Return blended mix to original stock pot and add vegetable broth. Reheat over medium low heat, stirring to combine. If soup is too thick, add more milk, broth, or water. Casey and Miette like theirs topped with some cheddar Daiya, I however enjoy the little bit of crunch imparted by pumpkin seeds. (Remember those sprouted pumpkin seeds that I said I put on everything? Yeah, those are delightful in soups.)

 

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