As fall hits the Rocky Mountains in Colorado where I live, my thoughts turn to cooking again.

On Saturday I went apple picking with some friends and while our intent was to press cider, I snatched up a few apples to cook with over the next few days.  Seems I got a bit over my head as there are only so many pies I can make!  So, in my quest to find new ways to use these fresh beauties, I came across this Apple Soup recipe in one of my favorite books; Cooking like a Goddess by Cait Johnson.

Apple Soup

2 Tbs Olive Oil

1 to 2 garlic cloves minced

1 medium onion chopped

4 c good vegetable broth (or more)

2 c apple cider or apple juice

2 c diced acorn or butternut squash, peeled and seeded. (roast the seeds, they’re wonderful!)

1 large potato, peeled and diced (yukon gold is nice)

1 firm tart apple, peeled, cored, and diced

Freshly grated nutmeg and ginger to taste

Salt, to taste

1/2 c cream (optional)

Optional toppings:

chopped walnuts

parsley

sour cream

whipped cream

nutmeg

In a large soup pot, heat the olive oil and add the minced garlic and chopped onion.  Saute until golden.

Add vegetable broth, apple cider, diced squash, potato, and apple.  Bring to boil, reduce heat and simmer covered until tender.  About 30 min.

Add nutmeg, ginger and salt to taste.

Puree in batches in blender or vita-mix (don’t burn yourself or overfill!).  Return to pot and gently reheat.  You may add 1/2 cup of the cream or more broth to thin soup to your desired consistency.

Serve warm with any or all of the toppings on each serving.

xo