Sparkle Kitchen: Roasted Apple Soup
This week’s recipe comes right out of an upcoming free Martin & Sylvia story on the Sparkle iTunes Podcast! It’s called “Old Apple Tree and the Lamb’s Wool Blessing” – and it’s a celebration of Autumn and all the goodness of apples!
In the story, Daddy makes a surprising soup:
When they walked in the mudroom, they tilted their heads up to sniff the most delicious smell coming from the kitchen.
“Mmmmm….” said Sylvia.
“What is that? It smells so good,” said Martin.
“Soup,” said Daddy proudly, “Apple soup!”
“Apple soup?!” asked Martin with a frown, “Apples aren’t for soup.”
“They are for apple soup,” said Daddy, “Apples and onions and butternut squash and some secret ingredients to give it a little oomph for a chilly night.”
Just you wait! After you hear the Free Story, you’ll want to try Apple Soup too! (You will be able to find the free story NEXT WEEK on the Sparkle iTunes Podcast!)
Here’s the recipe we created. It’s a unique combination of flavors, and I loved it!
Roasted Apple Soup
Ingredients
- 6 medium baking apples such as Braeburn, Cortland or Granny Smith, peeled, cored and quartered
- 1 medium baking potato, peeled and chopped
- ½ small butternut squash, peeled and cubed
- 1 large onion, quartered
- 2 teaspoons olive oil
- ¼ teaspoon white pepper
- 4 cups chicken or vegetable broth
- 1-2 tablespoons fresh sage (optional)
- cream, butter or nutmilk (optional)
- salt
Directions
Preheat the oven to 425°F. In a large bowl, combine apples, potatoes, butternut squash and onion, and toss gently with the oil and the ¼ tsp white pepper.
Spread the apples and vegetables in a single layer on a large baking sheet. Bake, uncovered, about 30-45 minutes, = until they begin to brown. Stir once during baking. (The apples will get a bit mushy — and that’s OK.)
Transfer apple and vegetable mixture to a large saucepan. Add broth and bring to a boil; reduce heat. Cover and simmer about 20-30 minutes or until the potatoes & squash are very tender. Cool slightly.
Finely chop the fresh sage and pan fry for 1-2 minutes in a little butter or oil. Add to the soup.
In batches, transfer the cooked apples and vegetables to a blender, and blend until smooth. Move each batch to a large bowl, and then blend the next batch. When complete, return the soup to the saucepan, add salt and white pepper to taste, and heat through.
Add a little cream, butter, or nut-milk if you want a creamer texture (I added 1.5 tablespoons of butter), or water if it needs thinning. And serve!
Enjoy!
If you liked this recipe, here are others you might enjoy:
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About the Author
Lisabeth Sewell
Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.
