Winter Squash–Apple Soup
You could just as readily serve this soup as a starter for a dinner party. But more often than not, I make a pot for myself to sustain me through the hectic workweek. There's nothing like a no-hassle lunch, kept piping hot in a thermos, to warm you at the desk. The apple half makes all the difference—slight tartness to cut through the rich, sweet, golden winter squash.
1 pound winter squash, such as pumpkin, butternut, or acorn
Salt and pepper, to taste
1 small onion, diced
1/2 Granny Smith apple, diced
2 cups vegetable broth
Very carefully cut the winter squash in half (if not already peeled and cubed). Drizzle with olive oil, salt, and pepper; and roast at 400 degrees F for 1 hour until caramelized.
In a large pot or Dutch oven, saute the diced onion and apple, seasoned with salt and pepper, for 10 minutes or until softened. Scoop out the cooked winter squash and add to the pot along with the vegetable broth. Heat through, simmering for 15 more minutes or until everything is tender.
Puree the soup in a blender and keep in the fridge to eat throughout the week.