Butternut Squash and Jonathan Apple Soup

Recipe: Butternut Squash and Jonathan Apple Soup

Page: 60

Date Cooked: October 15, 2010

“The true test of any cook is his or her ability to make a simple soup.” Jonathan Waxman opens with this line in the soup section of “A Great American Cook,” and his words are no secret in the culinary world. The one thing I do know about soup is that if done correctly the flavors have the punch of an entire entrée. 

Here in Pennsylvania it is apple season and it seemed only appropriate that I try to make as many recipes as possible that require this ingredient. While the recipe speaks highly of the Jonathan apple (a variety I had never heard of), I could not seem to locate it and used McIntosh apples instead (the recipe calls for Jonathan, McIntosh, or Jonagold apples).

Ingredients: Butternut squash, unsalted butter, kosher salt, McIntosh apples, white onion, garlic, black pepper, apple cider

The squash was cut, the seeds were scooped out, and it was then dotted with some butter to roast in the oven. About half-way through the squash roasting time, the apples were placed into the same pan till both the squash and apples were tender. The smell of butternut squash, apples, and butter roasting in the oven were amazing – it definitely felt like fall in my house.

Roasted squash and apples

While the squash and apples cooled, I went on to slice the onions and smash the garlic. The onions and garlic were sautéed with some butter, salt, and pepper for approximately 15 minutes. As the onion mixture sautéed, the squash and apples were chopped coarsely.

Left: Sautéed onions and garlic
Right: Chopped squash and apples

The squash, apples, apple cider, and water were added to the onion mixture. Everything was brought to a boil and then left to simmer for 20 minutes.

The soup simmering

After simmering, I placed batches of the soup into the blender to puree – while also adding some extra salt and pepper. The soup is then ready for consumption!

Butternut Squash and Jonathan Apple Soup

My initial take on Butternut Squash and Jonathan Apple Soup was that it was sweet. I think part of this had to do with the apples (those apples were delicious!) and the other side is that I didn’t add enough salt and pepper. Nonetheless, I thought the soup was great. The richness and smoothness was spot on and the flavor was perfect. Moreover, for a soup, this took relatively little time and effort. There is little to no doubt that I would make this again!

Enjoy!