Squash and Apple Soup with Fresh Cranberry Sauce

Name: Squash and Apple Soup with Fresh Cranberry Sauce (Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T’áǧa Yužápi)
Cuisine: American
Ingredients: 2 tablespoons sunflower oil; 1 wild onion, chopped, or ¼ cup chopped shallot; 1 wild onion, chopped, or ¼ cup chopped shallot; 3 cups Corn Stock, or vegetable stock; 1 tablespoon maple syrup or more to taste; Salt to taste; Sumac to taste; 2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes; 1 tart apple, cored and chopped; 1 cup cider; 3 cups Corn Stock, or vegetable stock; Cranberry Sauce, or chopped fresh cranberries for garnish; Cranberry Sauce, or chopped fresh cranberries for garnish

Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T’áǧa Yužápi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.

Ingredients

2 tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped

Americas
United States
Soup
Vegan
Gluten-free

Method

Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil. Reduce the heat and simmer until the squash is very tender, about 20 minutes. With an immersion blender or working in batches with a blender, puree the soup and return to the pot to wa