About the Recipe
I love the hint of color and sweetness from the apple and tartness of the orange. The first time I had a creamy squash soup was at my friend Susan's house in Carmel, CA. I wanted to keep eating it and skip dinner!
Ingredients
1 medium acorn squash (also delicious with butternut squash)
1 medium onion, sliced
1 medium apple, seeded and sliced (I keep the peel on)
1 small orange or tangerine, peeled (I love the tiny bit of citrus flavor)
1 cup water (+ more depending on how thick you want the soup to be)
2 TBSP olive oil of any kind
1 tsp garlic powder (or 1 - 2 fresh cloves)
1 tsp ground ginger (use fresh ginger if you keep it in the freezer like me)
1 tsp ground cumin
½ tsp turmeric
½ tsp sea salt (or more to taste)
Pepper to taste (the turmeric is peppery so you might not need extra)
Preparation
Preheat your oven to 350°F/180°C
Place the whole squash on a baking pan and bake it for about an hour until soft
Allow it to cool and remove seeds and skin (you can bake it the night before)
Cut the onion and apple into slices
Add oil to a medium pan and sauté apple and onion slices until everything is soft, about 10 minutes
In a high-speed blender, combine onion, apple, orange/tangerine, garlic, ginger, cumin, turmeric, salt and pepper with water. Blend for about 2 -3 minutes (soup setting if you have it) until completely smooth and creamy. If your blender does not have a soup setting, place in a ceramic or glass serving bowl and microwave on high for a minute or two. Stir before serving.
Taste, and add extra salt or pepper as needed, serve with a yogurt dallop sprinkled with chopped parsley (or just the parsley)