The temperature has dropped recently in Baton Rouge. After a long, hot fall, I am ready for cooler weather. It has been perfect for soup, so I had to make something creamy and flavorful. Since I had apples on hand already, I thought I would incorporate them into a one of my tried and true recipes.
I have been making soups with various gourds for a few years now, usually pumpkin or butternut squash. I found some butternut squash on sale this week, so I thought I would pair it with my apples. As I was gathering my ingredients for this recipe, I just got the feeling that something was missing. Every time I went back to my spice cabinet, I just could not figure out what was lacking.
The sweetness of the squash and the apples would put the dish out of balance without some missing component. Eventually, I found a tin of saffron I purchased for my turkey recipe. It hit me that the bitterness and floral notes would add a depth to the soup that would otherwise be missing. It was the perfect addition, and is perfect for the cold, rainy weather in the forecast this weekend.
Consider adding this dish to your Thanksgiving Day line up, or just any cool fall day.
- Large, sharp knife
- Broiling Pan
- Large skillet or saute pan with lid
- Immersion Blender, or countertop blender
- 1 medium butternut squash
- 2 Tbsp. butter
- 1 tsp. saffron threads
- 1 medium onion, diced
- 4-6 cloves garlic, roughly chopped
- 2 carrots, peeled and roughly chopped
- ~1 lb. apples, various (I used granny smith and snapdragon)
- 4 cups chicken or vegetable stock
- ~2 Tbsp. apple cider vinegar
- 1 tsp. cayenne pepper
- Salt, to taste
- Preheat oven to 350° F.
- Cut butternut squash in half, removing seeds. Drizzle with olive oil and sprinkle with salt, placing on roasting dish.
- Bake until soft and starting to brown on top, about 45 minutes. Remove from oven and set aside to cool.
- Melt butter in bottom of large skillet or saute pan. Once melted, add in saffron threads and saute until butter starts to change color to orange.
- Add onion, garlic, and carrot to pan and saute until carrots start to soften.
- While vegetables saute, peel and cut apples. Add to pan then sprinkle with cayenne pepper.
- Saute until apples start to brown, then add chicken stock and apple cider vinegar.
- Remove skin from squash and add flesh to stock. Simmer until apples and squash are tender.
- Blend until smooth, using immersion blender or countertop blender.
- Add cream, and blend until fully incorporated and smooth.
- Salt to taste.