Recipe: Squash and Apple Soup

I've always found that when it comes to Thanksgiving recipes, simplicity wins. Amidst all the heavy appetizers, a massive main meal, and the loads of desserts, this soup stands out as satisfyingly simple in its elements (it contains only 5 ingredients if you don't count the butter) and with all the flavors you crave on Thanksgiving day. It also gets its creaminess from the pureed squash--yep, there's no cream here--which is a welcome relief from the loads of rich and decadent foods.

In fact, I've made this soup almost every year for the past decade as a Thanksgiving appetizer, and it's a win with everyone. With subtle sweetness from the apples, it's a crowd pleaser for kids and adults. I serve it in the slow cooker, set on low, so it stays piping hot. Add pomegranate seeds to garnish, and the colors are vibrant and beautifully Fall in nature.

There are many ways to make a squash soup, and I always use Thanksgiving as an excuse to take shortcuts. You could buy a whole squash and cut it up yourself (more on how to do that here), or you could go for my choice and buy the more convenient (albeit: more expensive) prechopped squash.And like all soups, the longer it simmers, the better the flavors develop, so be sure to make this early Thanksgiving morning or even the day before. I've even made this a week or two before Turkey Day and kept it frozen until the day of, and no one was all the wiser.

If you have a baby, this soup too is a winner! It's the perfect pureed consistency for babies who aren't quite ready for textures, but it also contains delicious flavors and spices to help expand their little palates.

Squash and Apple Soup

Ingredients:

2 tbsp. butter

2 medium onions, diced

3 tsp curry powder

3-pound butternut squash, peeled, seeded and cubed (or around 3-4 cups butternut squash cubes OR 3 cups of butternut squash puree)

2 apples, peeled, cored, cubed

·3 cups chicken stock

salt and pepper to taste

Directions:

In a large pot over medium-low heat, melt the butter. Add onion and saute until tender. Stir in curry powder

Add squash, apples, chicken stock and salt. Bring to boil, reduce heat and simmer for 25 minutes or until squash and apples are tender

Use an immersion blender to puree the soup, or alternatively, transfer to the soup in batches to a blender (careful, it will be hot!). Serve warm with pomegranate seeds as a garnish.

Butternut Squash Baby Food Puree

Ages: 6 months+ Technique: Roasting. Check out our cooking guide to learn which other vegetables require this method of cooking.

Turn it into: Butternut squash soup  GET THE RECIPE FOR BUTTERNUT SQUASH SOUP HERE OR Pasta with butternut squash sauce GET THE RECIPE FOR PASTA WITH BUTTERNUT SQUASH SAUCE HERE

With its sweet taste and easy-to-digest profile, squash makes an ideal first food for your baby.  The vegetable is also an excellent source of vitamin C, a nutrient that strengthens the immune system and protects the body against infections.

BUTTERNUT SQUASH puree

Makes approximately 24 ounces

Ingredients:

1 medium butternut squash

water

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, then fill the baking sheet with water until the water fills 1/4 up the sides of the sheet.

Use a large sharp knife to halve the squash lengthwise, then use a spoon to remove the seeds. Place squash halves face down in a baking pan.

Bake for approximately 40 minutes to 1 hour. Skin should be puckery and/or wrinkled and squash should feel soft when pressed. Scrape out the squash and then puree to creamy consistency. Add water if needed.

Storage instructions: Store squash puree in the refrigerator for a maximum of three days or freeze in individual servings for up to three months. Do not refreeze defrosted food.