When I went apple picking a few weeks back, I strolled up to my dad with my 1/2-filled bushel of fresh red and yellow speckled beauties and told him I was calling it a day. To my eyes, there were more Jonathans in that basket than I could ever fit into my future fall breakfasts. And plus, I wanted to save some apple-inclined taste buds for the Honeycrisps that were soon to arrive.
“What’s wrong with you? Aren’t you going to finish filling up that bushel?” my dad asked me. A shock took over his face as if I just comitted some sort of crime.
“I’ll never eat all of the ones I have,” I replied before taking a breath to lift the 15lb. wooden crate from the grass.
“Of course you will. That’s nothing. Go fill up that basket.”
So off I went, adding a few more pounds into my arms as I strolled down the 100-foot rows of the apple forest. It’s hard to protest a request to pick more tree-ripened fruit.
Fortunately, the refridgerator truly does wonders for storing apples, and weeks after our family venture, I found myself left with a handful still ready to use on my kitchen table.
Two of them went into this soup. A soup I might say I found myself ridiculously proud of upon the 10 pm, Monday night finishing touches of fresh sage. Pure, velvety heaven. And with that beautiful orange color, you know it has to be packed with nutrients, too. This is definitely one of my favorite soups (and recipes!) I’ve made in a long time. Pair with a slice of crusty bread, and it could become one of your favorite meals, too.
- -Olive oil
- -1 large butternut squash, cut in half lengthwise, seeds removed
- -2 medium-large shallots, quartered
- -2 medium-large apples, cores removed, quartered (use an eating variety)
- -3/4-inch piece of ginger, peeled and cut into thirds
- -8 oz. light coconut milk
- -8 medium leaves of sage (if your leaves are large, start with less, and taste as you blend)
- -Salt, to taste
- Preheat oven 400F. Lightly coat all sides of squash, shallots, apples and ginger with olive oil, about 1-2 Tbsp. Place shallots, ginger, apples, and squash, skin side up, on aluminum foil-lined 9x13" baking pan. Seal with a top layer of aluminum foil.
- Bake 25-35 minutes, depending on variety of apple. Remove from heat, and transfer apples, once tender, to a bowl and set aside. Reseal and return remaining ingredients back to oven. Cook another 20-30 minutes, or until squash is tender.
- Once apples and squash are cool enough to handle, scoop out flesh into a food processor, and discard skins. Add the rest of the baked ingredients, sage and coconut milk. Blend until smooth. If mixture is thicker than desired, add a few extra Tbsp. of coconut milk or a splash or two of warm water. Serve.