Fall has landed and that means it’s time for hot soups! There is nothing better than a nice bowl of broth, bisque, gumbo or chowder to fill your belly and nourish your soul.
One of my favorite fall soups is a “butternut apple soup” that is rich and creamy and if you use the tart apples makes you pucker up for more. I got this recipe from Joan Pratt, who just recently retired from Apple Annie orchards in Brentwood, in her book Take the Apple, Essays, Poem, Recipes from Apple Annie.
A late frost decimated Apple Annie’s trees last year, but this year the branches are weighed down to the ground with apples and they are ready for the picking. The new owners, Lauri and Wayne Loosigian are featuring music on Sundays and are now selling homeade apple cider donuts.
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Butternut Apple Soup
Ingredients
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¼ cup olive oil (or butter)
2 cups onions, chopped
1 rib celery chopped
4 teaspoons curry powder
2 medium butternut squashes (about 2-3 lbs each) peeled, seeded and cut into one-inch cubes
3 medium apples, peeled, cored and chopped
3-5 cups water, chicken stock or vegetable broth
1 cup cider
salt and pepper to taste
Grated apple, yogurt or fresh sour cream to taste
Directions
In a heavy kettle sauté onions, celery, and curry powder with olive oil or butter. Cover and cook over low heat for 10-15 minutes or until tender. Add squash, chopped apples, and liquid (enough to cover vegetables). Reduce heat and simmer until squash and apples are cooked through. Puree until desired consistency.
Tracey Miller is Board Certified Holistic Health and Wellness Coach, a freelance writer and community health advocate. She offers one-on-one health coaching, cooking and wellness classes and seminars on nutrition and health.
For more information and recipes go to: www.traceymillerwellness.com.
