Squash and apple soup

Here are a couple of soups that pair apple and squash together for good effect.

Squash and apple soup
Adapted from County Home Holidays at Home 1994 special magazine

Ingredients
1 cup chopped onion
2 small carrots, peeled and sliced thinly

3 ½ cups apple cider or juice

2 teaspoons instant chicken bouillon granules

2 teaspoons lemon juice

½ teaspoon ground ginger

¼ teaspoon white pepper

4 cups mashed cooked squash, or two 16-ounce cans of pumpkin

2 cups half and half, or a mix of light cream and milk

Method

Cook onions and carrots in cider in a large saucepan, covered, until vegetables are very tender, about 30 minutes. Add bouillon, lemon juice, ginger and pepper. Remove from heat and cool slightly.

Pour mixture into a blender and whir to combine. Add squash and puree mixture. (This makes one very full blender, or you’ll need to do it in batches in your standard-size food processor.)

Pour pureed mixture back into the saucepan. Whisk in half and half and heat through. Season to taste with salt and more white pepper. Serves 8.

Rating: This makes a very thick, slightly sweet soup, particularly if you use the pumpkin. It's a good recipe for post-holidays, when you're likely to have random bits of cream and cider leftover that you had on hand for guests who just drank red wine anyway. 

Note: To roast butternut squash, preheat oven to 425 degrees. Line a baking sheet with parchment. Cut the squash in half lengthwise. Remove seeds. Do not peel the squash at this point. Brush with olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet. Roast 40 to 50 minutes until tender. Scoop out the flesh from the peel and mash.

Butternut squash and apple bisque
I found this recipe from the Midtown Farmers Market site a few years back. Not sure where they got it, but this Relish recipe looks like a possible source.

Ingredients
2 tablespoons butter
1/3 cup chopped leeks (from the white part)
3 cups chopped tart apple (I used Granny Smiths)
3 cups peeled and chopped butternut squash
1 cup peeled and chopped russet potatoes
1/3 cup dry sherry
3 cups broth
1 cup orange juice
1 tablespoon honey
½ teaspoon salt
½ teaspoon nutmeg
1½ tablespoon curry powder
1¼ cups half and half
3/4 cups crumbled blue cheese

Method
In large saucepan, melt butter. Saute leeks about 5 minutes. Add apple, cooking until it begins to soften. Add squash, potatoes, sherry and broth. Bring to a simmer and let cook, covered, until vegetables are tender, at least a half hour. Add orange juice, honey, salt, nutmeg, curry and pepper to taste.

Cool slightly. Transfer to a blender or food processor and puree. Return to pan and add half a half. Heat through over low heat. Place in bowls and top with crumbled cheese.

Rating: Very tasty and repeatable.