Butternut Squash and Apple Soup

Nothing like Ontario apples to make snacks, ciders, pies and even added into your mains. Apples are so diverse there are many recipes to try them in!

When baking with apples you want to stick with apples that will stand up to the heat in the kitchen. For the best results when baking with apples try Gala, Fuji, Cortland, golden delicious, granny smith or Northern spy apples.

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RECIPE

• Name: Butternut Squash Apple Soup

• Servings: 4 

INGREDIENTS

• 2 tablespoons olive oil

• 1 baked butternut squash

• 2 cups cut and peeled tart apples

• 1 large sliced onion caramelized

• 1/2 teaspoon allspice, ground cumin, cardamom and cinnamon

• 3 cups chicken stock

• 1 cup apple juice

• salt and pepper to taste

INSTRUCTIONS

1. Cut you butternut squash in half. Remove seeds. Save seeds to plant for next year.

2. Place cut side down in baking dish. Bake on 350 for 1 hour or until soft.

3. While the squash is baking, you want to caramelize your onions. Add oil to cast iron frying pan, add onions, cook on medium heat for about a half hour. The onions will sweeten and get brown.

4. Add squash, apples, onions, chicken stock, apple juice and spices to your slow cooker. and cook on low for a couple of hours. Blend well with a hand blender.

5. Serve with a dollop of plain yogurt or cream. Chopped apples and candied walnuts also work well on top.

6. Enjoy!