Apple and Squash Soup

On a cold winter day, there is nothing like some soup to warm your bones. Soups are dishes that people tend to shy away from making. I know I have done so in the past, due to not really knowing how to actually make soup from scratch. It’s actually pretty easy to make soup once you know how.  This soup is wonderfully flavorful with the sweetness of the apple and squash balancing nicely with the ginger and cinnamon.

Approx Cooking time : 1 hour

Ingredients – Serves 3

1 Medium Onion

1 Small Squash (Butternut Squash)

3 Small Apples

Knob of Butter

500ml (17 Oz) of Vegetable Stock

1 Teaspoon ground Cinnamon

1 Teaspoon ground Ginger

Method

1 Peel and chop onion.

2) Remove the apple cores and peel skin. Chop into small pieces.

3) Remove skin from the squash, cut in half length ways and de-seed. Chop into small pieces

4) Add nob of butter along with onion into pan. Cook onion on medium heat for 4-5 minutes 0r until soft and brown.

5) Add apples and squash to pan and cook on medium heat for 5 minutes.

6) Add stock, cinnamon and ginger to pan, bring to the boil and reduced to a low heat, cover pot and simmer for 40 minutes or until the vegetable are tender.

7) I have used  a handheld blender to blend the soup here. Alternativly, transfer the soup to a blender and blend until smooth.

8) Season to taste with salt and pepper. Serve and enjoy with an optional dollop of double cream!

Once the soup has cooled it can be frozen. If you are using a plastic container, make sure you fill the whole container, as otherwise ice crystals will form which will effect the consistency of the soup when you defrost it!