Fall was my favourite season before it was cool and suddenly everybody’s favourite season. I mean, summer is fun but I’ve always struggled with the heat. In fact, it took me until August to finally realize that, no, I don’t need a jacket in case it’s cool. But fall is just perfect and not just because I can wear a jacket. But I guess everybody knows that now.
So now for something completely different… soup! I promise I am better at cooking than I am at segues. There is finally a chill in the air and I have wasted no time shifting gears to cool weather food. Goodbye barbecue ribs (I’ll miss you)! Goodbye salads (and good riddance)! Goodbye ice cream (maybe)! Hello hot tea, apple crisps, and soups!
Soup has to be one of my favourite savoury meals to make when it’s cold outside. Something about standing over a hot pot, stirring and waiting, is very therapeutic to me. Last year I made soup just about every week, every kind of soup I could think of, often taking recipes – like this one- from my mum.
While I am not usually a fan of fennel, in this soup it is subtle enough that it complements rather than overpowers the other flavours. There is a bit of warmth and spice from the curry and cumin while the squash and apples add sweetness. There is a lot going on in this soup! But when blended together the flavours just kind of hum.
- 2 lb buttercup squash
- 3 tablespoons olive oil
- 2 onions, small, diced
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 bulb of fennel, chopped
- 2 apples, peeled, cored, chopped
- 4 cups chicken or vegetable stock
- 1 cup apple cider
- salt and pepper to taste
- Using a sharp knife, pierce the squash half a dozen times around the stem. Microwave the squash (yes, microwave), on high, for about 10 minutes until soft. Cut the squash, scoop out the seeds and allow to cool.
- In a large stock pot, heat the olive oil on medium heat and cook the onions until soft and translucent. Add the curry powder and cumin and heat through until fragrant.
- Add the chopped fennel and apple and stir well. Add the stock and apple cider, bringing to a boil. Reduce the heat and let it simmer until the fennel and apples are tender.
- Scoop the squash out of the skin and add it to the soup. Using an immersion blender or transferring to a blender, blend until smooth. Return to the stock pot. Season with salt and pepper to taste