Squash & Apple Soup

• Having a bumper crop of apples this year, I have been looking for new apple recipes.
• I came across this one and it turned out so delicious – a lovely slightly sour taste.
• I think you could use pumpkin instead of squash but I have not tried this out.

INGREDIENTS

• 1 butternut squash
• 1 onion – chopped
• 2 medium to large cooking apples
• 1½ litres of vegetable stock (I used Marigold powder)
• A little butter to fry the onions
• Salt & Pepper to taste.
• *
• Soured cream or yoghurt – optional

METHOD

• Slice the butternut squash into large pieces.
• Place on a baking tray and put in an warm oven and roast till the flesh is soft.
• Leave to cool and then remove the flesh from the skin.
• Fry the onion in the butter till golden.
• Peel and core the apples.
• Chop the apples into small chunks.
• Put everything into the vegetable stock.
• Bring to the boil and then simmer till everything is soft.
• Use a stick blender to make thick liquid.
• Season to taste
• *
• OPTIONAL
• Add a tablespoon of soured cream or yoghurt to each serving.
• *
• Good served with toasted sourdough toast.