Winter Squash & Apple Soup

I call this Harvest Apple & Squash Soup in the autumn, and Winter Apple & Squash Soup in, well, you figure it out.

I first had this made by a local restaurant at a function where restaurants were paired up with retail stores downtown to encourage shopping. As if I need encouragement…I did get nourishment. And a new bag. With matching shoes. And I tried on a vintage fur. I didn’t buy it. I’m going back for it.

Winter Apple & Squash Soup

1 large butternut squash, chopped

2 apples, peeled & chopped

3 cups vegetable or chicken broth

a small handful of rosemary

1 baggie of cauliflower puree, thawed (see recipe)

¼ cup flour

½ stick butter

½ cup or less of cream (I use half & half)

Put the first four ingredients in a pot, bring to a boil, then simmer until squash is soft, about 15 minutes.
Put it all in a blender and puree until smooth.
You may have to do this in batches.
Return it all to the pot.
Add cauliflower, flour, butter and cream.


Make it a meal: Serve with focaccia and steamed broccoli.

Wine: Chardonnay, Pinot Noir, or Rosé