Ha:l Squash and Apple Soup

September 22, 2017

Ha:l Squash and Apple Soup
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Ha:l Squash and Apple Soup
Print Recipe
  1. Heat the oven to 400º. Line a baking sheet with parchment paper.
  2. Cut the squash into large pieces, removing the seeds and leaving the skin on, and place it on the baking sheet. If you're using a smaller variety of squash, such as butternut, cut it in half and remove the seeds. Drizzle one tablespoon of olive oil onto the squash and sprinkle it with a few pinches of salt. Use your fingers to rub the oil onto the surface of the squash. Place the squash flesh-side down on the baking sheet.
  3. Bake the squash for about 30 minutes, or until it is fork-tender. Remove it from the oven and allow it to cool.
  4. Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the apple, onion, and carrots to the pot and sauté for about 15 minutes, or until the onion is translucent. Turn off the heat and stir in the cinnamon.
  5. Once the squash is cool enough to handle, scoop out the flesh and add it to the pot. Add the vegetable stock and sea salt to the pot and place it on the stove over medium heat. Simmer the soup for about 20 minutes, until the carrots and apples are tender.
  6. Carefully transfer the soup to a large blender and puree it on high until it is smooth and creamy. Serve with a drizzle of honey and a sprinkle of cinnamon.
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