Among the Great Revelations you can have in college, one of my personal favorites is that soup doesn’t have to come from a can.
Also, only wash colors in cold water. Just in case you were wondering.
Anyway, it’s cold out and soup is what you want. Chilis, stews, and so forth are all great, but for lunches I’m a big fan of puréed soups. They’re also ridiculously easy, which is a plus. The basic methodology is something like cook an onion, add spices and/or garlic, throw in some cubed vegetables and enough stock to cover, simmer, purée. Voilà: soup.
I found this recipe browsing online and happened to have all (well, most of) the ingredients. Since I’m the sort of person that apparently doesn’t mind taking an hour to make lunch, I came home, thawed some homemade stock, and did battle with an acorn squash. Half an hour or so later: soup. Again, voilà.
And this soup is crazily good. Sometimes puréed soups are flat and taste like liquid mashed potatoes, but this as turmeric and ginger and sweetness from the apple and yet it still goes well with sharp cheddar on toast (because what is soup without a sandwich?)
The photos don’t do it justice. You’ll just have to make it and see.
Winter Squash and Apple Soup
adapted from Saveur
serves 4 or so
- 1 onion, finely chopped
- 1 tbsp. olive oil
- 1 tsp. ginger, minced
- 1-2 cloves garlic, minced
- 1 tsp. turmeric
- 1/2 tsp. cinnamon
- 1/2 tsp. cayenne
- 1/4 tsp. nutmeg
- 1 tart apple, peeled, cored, and cut into 1/2 inch chunks
- 1 acorn squash, seeded, peeled, and cut into 1/2 inch chunks
- 2 cups chicken or vegetable stock
In a large stockpot or dutch oven, heat the oil and cook the onion until lightly browned, about 15 minutes. Add garlic and ginger and cook, stirring, for one minute. Add spices, salt and pepper to taste, apples, squash, and stock. Bring to a boil; cook, covered, on medium heat, until squash and apples are tender, about 15 minutes.
Purée with an immersion blender or (carefully) in batches in a standard blender.
(If you find it hard to peel the acorn squash, cut it into sections following its natural curves, then peel each section individually).