An Apple Squash Soup is very easy to create, even without a recipe, if you know a few basic cooking methods. It can be difficult to identify some of those colorful squash at the market. If you don’t know what type of squash you’ve bought, it’s really tough to find a recipe for the unidentified object.
Everyone knows by now that I encourage people to “Burn Your Recipes”, empowering them to cook with basic methods and the ingredients they desire. In other words, don’t take someone else’s opinion of how your Fall soup should taste. Create your own new recipe for your tastes.
Thus, does it really matter what type of squash you’ve purchased if you have an idea of the METHOD you’ll be using to cook it? An apple squash soup will be just as delicious as a butternut squash soup or carnival squash soup. The only difference is the type of squash. They can be cooked exactly the same.
You have two cooking methods to choose from when creating your apple squash soup. Dry heat or moist heat. In a moist heat method, you’d remove the skin and seeds from your squash then cut it into cubes. Treat the apple the same way. The squash and apple cubes are simmered in a flavorful liquid until VERY soft and crush under the weight of a fork.
The advantage of a moist cooking method is that your squash will have more liquid, and you can add an additional flavor through the simmering liquid.
A dry heat cooking method is a bit easier because you don’t have to remove the tough skin from the squash. Peel and cube an apple, then just add it to a halved squash cavity where you’ve removed the seeds. The squash and apple can be roasted together in the oven, then scooped out of the flesh when it’s done.
Whichever method you choose for creating Apple Squash Soup, dry or moist, all that’s left to do is puree the ingredients, adjust the texture with some cream or broth, and add seasonings that you desire. Then, you have an easy soup the is full of Fall flavors.
What’s your favorite combination of Squash and Apples for a soup? Be sure to leave your comment below:
Apple Squash Soup is just the beginning. Discover more with my cooking DVDs
It’s really weird, cooking a new food, ’cause you don’t know what the tastes are. But, taking your encouragement to heart, I took a flyer on cooking this squash. I simmered the squash and apple in some orange juice and then spiced it with some cinnamon and mint – turned out to be a really good combination! It’s great cold, but I also thinned some with some whipping cream and heated it up – again really good. I can’t believe I’ve got a completely new food and taste combination to make!
Wow, Todd, you never fail to whip up something I’ve never heard of and yet I can remember having the same ingredients in my fridge on more than one occasion and never once thought to put this meal together, it’s an amazing skill you have.
Being new to social media, it’s amazing how many people I come across who are frustrated with their inability to get themselves to go into the kitchen and figure out how to whip up a nutritious meal for their family. I believe this is one of the reasons obesity is rampant across our nation today – people feel like it’s too difficult to “cook” so they do the next best thing – warm up something they bought from the supermarket that came in a box or go to the fast food spot.
I think we need more Chef Todds and less Golden Arches, if we’re going to right this ship. Thanks for being one of the few who gets it and shares their gift Todd, much appreciated.
Thank you so much for such eloquent words, Marcus.
Some people think food should be cheap and unimportant.
Others think food is very valuable and important to life.
We’re a group of people who are gaining power over our food choices by developing cooking skills.
I’m glad you’re one of the ones who “get it”.
Todd.