We liked this soup. Its even better the next day, and the day after that.
Once you get past all the prep and crap, it comes together pretty quickly.
You wanna start by cutting the squash in half and scooping out the seeds.
Drizzle with some olive oil , sprinkle with a little salt, and cover them with foil.
I think roasting the squash brings out it’s sweetness, rather than cooking it in the pot. Plus Mr. Puck roasts it and I wanna be like him when I grow up. Roast until fork tender.
Meanwhile, you should chop your onion, measure out your spices and broth, oh and… take a nap…You don’t wanna see a pic of me taking a nap so just use your imagination.
So you don’t want to do like I did and try spooning out the squash right out of the oven because you have no patience. Let it sit for awhile until you won’t get 3rd degree burns from touching it.
On low-medium heat, get some olive oil in the pot you like to make soup in. Add the onions and start cooking them softly so they sweat.
Meanwhile peel, core, and chop the apple. I don’t do this ahead of time because it will turn brown. Probably doesn’t matter in the end but brown apples are ugly. Add the spices and apple and stir for a few minutes….
Add the broth and squash and stir again, breaking it up. Turn up the heat until it starts to bubble and then turn down the heat and simmer it for about 10 minutes.
Blend it with an immersion blender or carefully ladle the contents into a blender. Be careful, not that I know from experience or anything but if you don’t pay attention and you see a squirrel, you will get soup in your eye. Or if you don’t hold down the lid of the blender while you run it the lid will fly off and soup will fly from here to kingdom come.
I thought I would need to strain the soup but the texture was exquisite!!!!….. like newly printed money, luxurious satin sheets…you get the idea. You don’t want to feel like you are eating baby food, right? Right.
Watch Wolfgang Puck make a similar rendition of this soup HERE!! I love it when he says VEG-ET-ABLE.