Spiced Winter Squash Soup

Name: Spiced Winter Squash Soup
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 5 cups/1.2 l vegetable or chicken stock, plus more as needed; ½ cup/120 ml heavy cream; Freshly ground black pepper; 1 tsp kosher salt; ¼ tsp cayenne pepper; 1 tsp sweet paprika; ½ tsp ground cinnamon; 1 head garlic; 1 tbsp grated fresh ginger; 6 sprigs thyme; 2 tbsp unsalted butter, cut into cubes, at room temperature; 1 delicata squash, halved and seeded; 1 acorn squash, halved and seeded; 1 butternut squash, halved and seeded; 2 tbsp plus ½ tsp olive oil; 2 tart apples, such as Granny Smith, cored, peeled, and quartered; 1 large yellow onion, cut into chunks

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

Since you can’t really buy half a squash, I’m suggesting you make a large pot of this soup and freeze whatever you can’t eat right away. Although, you might not find that necessary once you taste this soup, which is the ultimate comfort food. Just add a thick slice of toasted bread and a simple green salad, and dinner is ready.

Ingredients

1 large yellow onion, cut into chunks
2 tart apples, such as Granny Smith, cored, peeled, and quartered
2

Americas
United States
West Oakland
Dinner
Gluten-free
Winter
Soup
Vegetarian

Method

Preheat the oven to 425°F/220°C. Line a rimmed baking sheet with parchment paper.

Spread the onion and apples on one side of the baking sheet and drizzle with 1 tbsp of the olive oi