Ingredients Jump to Instructions ↓

  1. Butternut Squash and Apple Soup

  2. from The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite , by Philip & Lauren Rubin

  3. Soup should be a smooth, friendly spoonful, which is why this is a lasting combination. Some ingredients just work well together: Butternut squash and apples have a complementary, mellow sweetness. Sweet potatoes and apples have a similar agreement, hence our sweet potato side dish

  4. 2 tablespoons olive oil

  5. 1 yellow onion, coarsely chopped

  6. 1 medium butternut squash, peeled, seeded, and cubed

  7. 4 cups apples, peeled, cored, and chopped

  8. 4 carrots, peeled and chopped

  9. 1 quart chicken stock

  10. 1/4 teaspoon cinnamon

  11. Salt and pepper

  12. 1/2 cup walnut halves

  13. 4 ounces goat cheese, sliced in 1/4 -inch rounds

  14. 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent about 3 minutes. Add the squash, apples, carrots, stock, and cinnamon and bring to a boil, stirring occasionally. Reduce heat to low, cover the pot, and simmer until the vegetables are soft when pierced with a fork, 20 to 30 minutes.

  15. 2. Ladle the vegetables and half of the broth into a blender or food processor. Puree until very smooth. Return soup to the pot and stir in the remaining broth, one ladleful at a time, until you reach the desired consistency. Season well with salt and pepper.

  16. 3. To serve, place a few walnuts in the center of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and ladle the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup. (Hint: it may be easier to ladle the soup into a large measuring cup with a spout and pour from there.) Serves 6.

  17. Author Bios: Philip and Lauren Rubin, authors of The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite, and graduates of the Institute of Culinary Education in New York City, own 2 Peas & A Pot, a Manhattan catering company. They previously worked in several restaurants, including Cafe Luxembourg, Union Pacific, and Tribeca Grill. Lauren has also worked as a personal chef and recipe tester at Good Housekeeping. They have been featured in the Wall Street Journal, and were the subjects of a full-length feature in BizBash, the premier trade magazine for event planners. They live in New York City with their son, Henry.


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