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Weekly CSA Recipe: Ha:l Squash and Apple Soup

This sweet and creamy squash soup is perfect for fall dinners.

September 22, 2017

Weekly CSA Recipe

I walked away from this week’s Tucson CSA pick up with two pieces of produce that each weighed over 15 pounds: a watermelon and a Ha:l squash. Deciding what to do with the watermelon was easy. I cut it up, eating about half of the sweet juicy fruit in the processes, and stored the rest in the fridge for later. Deciding what do to with a Ha:l squash the size of a toddler proved to be a more difficult task.

Eventually, I concluded that this beautiful heirloom squash was destined for more than one great recipe. I cut it up, roasted it, used about four pounds for this Ha:l Squash and Apple Soup, and saved the rest of its sweet orange flesh for future bread, pasta, and muffins. Eventually the whole neighborhood will have a taste of this beauty, but for now I’m enjoying a few bowls of Ha:l Squash and Apple Soup with my weekly loaf of Barrio Bread.

Now that it’s officially fall, it’s perfectly acceptable for this Ha:l Squash and Apple Soup to make an appearance at your dinner table at least once a week.

Ha:l Squash and Apple Soup
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Ha:l Squash and Apple Soup
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  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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