Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
The fall harvest means the markets are packed with lots of juicy and delicious squash varieties. One of my favorite ways to enjoy the rich, earthy flavor of squash is in a rich, creamy squash soup. For that, I like to use the fabulous butternut squash. This soup is easy to make, hearty, nourishing, and delicious. It is wonderful fresh off the stove, or you can make it ahead of time and freeze it for later.
2 pounds butternut squash, peeled, split lengthwise, seeded, and cut into 2x2-inch chunks
2 tablespoons extra-virgin olive oil
2 Granny Smith, Braeburn, or Golden Delicious apples, cored and split in half lengthwise
1 quart gluten-free chicken broth
½ cup heavy cream
¼ teaspoon freshly ground nutmeg
1 tablespoon sugar
salt and pepper to taste
Preheat the oven to 350 degrees F.
In a large mixing bowl, toss the chunks of squash with olive oil until coated, and arrange on a large rimmed baking sheet.
Arrange apples on the baking sheet, skin side up.
Roast apples and squash until tender when stuck with a fork, about 30 minutes.
Using a spoon, scrape the apple flesh out of the skin add to the bowl. Discard the apple skins.
Place roasted squash with apple flesh in a food processor. Puree the squash and apple chunks until smooth.
Add 1 cup of the stock and puree again until smooth and well-blended
Transfer this mixture to a large stock pot, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring mixture to a boil, then reduce to a simmer for 10 minutes.
Remove from heat, and transfer to serving bowls. Add salt and pepper to taste.