A filling soup that screams autumn.
- 1 medium butternut squash, peeled and chopped (about 3 cups)
- 1 large apple, peeled, cored, seeded, and chopped
- 1/2 cup corn kernels (fresh or frozen)
- 2 stalks celery, chopped
- 1/2 medium red onion, diced
- 1-2 tablespoons olive oil
- 3 1/2 cups chicken or vegetable stock
- 2 cups water
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup room temperature whole milk or half and half
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and apple. Cook until beginning to soften, stirring often.
- Add the corn and squash, and cook another 3 minutes.
- Add the chicken or vegetable stock, water, lemon zest and juice, and salt and pepper. Cover, increase heat to high, and bring to a boil. Uncover, reduce heat to medium, and simmer until vegetables and fruit are tender.
- Using an immersion blender (or a food processor or blender), puree the soup to the desired consistency.
- Stir in approximately 1/4 cup of soup to the milk (you're tempering the milk). Then pour back into the soup. Add the nutmeg and check seasonings. Heat through and enjoy.
- Pour the
Though I used butternut squash, you can use any winter squash or a combination
Use whatever apples you like. I used Gala, because that's what I had on hand. I do recommend using a variety that retains its shape.
The combination of squash, corn, and apple provides an inherent sweetness. The lemon zest and juice help balance it. Adjust the amount to your taste preference.
If you're using fresh corn, simmer the corn cob with the vegetables and apple.