Going Apple Picking This Weekend?

What are you going to make with all those apples?

Gala apples are perfect for butternut squash and apple soup. Photo credit: The Marmot, via flickr creative commons
Gala apples are perfect for butternut squash and apple soup. Photo credit: The Marmot, via flickr creative commons
In the beginning of September, we shared an article on where to go apple picking in Hartford County.

Have you gone yet? I probably won't go apple picking until later this month, but I'm already thinking about what I can make with all those apples! Do you have a recipe to share? Add it to our virtual West Hartford Patch cookbook or start your own food blog here!

Here's a recipe I found on Delish, for a butternut squash and apple soup. I doctored it up a little bit to suit my tastes and here's what I came up with. 

Butternut Squash & Apple Soup Ingredients
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 4 cups chopped onions
  • 5 lbs. (2 large) butternut squash
  • 1 1/2 pounds of sweet apples, such as McIntosh or Gala
  • Water
  • Kosher salt
  • Pepper
  • 2 cups apple juice or cider (I'm using cider)
  • 1 baguette
  • 6 ounces of goat cheese, at room temperature

In 7- to 8-quart pot, heat butter and oil on medium-low until butter melts and is foamy.

Add onions and cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.

While cooking the notions, peel the squash and cut it in half. Remove the seeds. Cut squash into 1-inch chunks.

Peel and core the apples and cut them into 1-inch chunks.

Add the squash, apples, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper to the pot. Heat to boiling on high; reduce heat to medium-low.

Cover and let simmer 30 to 40 minutes or until squash and apples are very soft.
In batches, transfer the mixture to a food processor attached and process until the batches are coarsely pureed.

Return the puree to the pot and stir in the cider and 1 teaspoon salt.

If soup seems too thick, the folks at Delish recommend adding water in 1/4-cup increments until you get the consistency you're looking for.

When you're ready to serve the soup, cut the bread into twelve 1/2-inch-thick slices at an angle.

Toast the bread until it's golden brown. This is, of course, option. But for all the cheese lovers out there, spread 1 tablespoon of goat cheese on each slice and serve it immediately with the soup.


And don't forget to share your recipes with us via our cookbook or by starting your own food blog here! Think this one would work in a crock pot? 
Jaimie Cura September 22, 2013 at 09:42 AM
Homegrown Friends wrote on our Facebook page: "We love Belltown Orchards. Of course the apples are great, but I think we secretly all go for the fritters!" (www.facebook.com/westhartfordpatch)


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