Its the perfect way to usher in the fall season.
Hmong farmers brought Asian squashes like theKabochato rock my world.
And thanks to the apple breeders at the University of Minnesota (Honeycrisp, anyone?)
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
new apple varieties often debuted here.
The Martha Move That Makes This Soup Special
There are plenty of ways to make squash soup.
The unmistakable Martha touch is how she cooks the squash and apples.
Simply Recipes / Robin Asbell.
Two of the squash are halved, the seeds scooped out and brushed with butter.
She purees that too, but I like to leave the cooked pieces for some texture.
Using larger squash adds to the baking time.
I often substitute Kabocha or other winter squash varieties, too.
Preheat the oven to 450F.
Slice two squash in half lengthwise, then scoop out the seeds.
Peel and chop the apples and pile them into the squash cavities.
Place the puree in a bowl and stir in two cups of vegetable stock.
Peel the remaining squash and cut it into small cubes.
Reduce to a simmer and cook until the squash is tender, about 35 minutes.
Add the squash-apple puree, stir it all together, and season with salt and pepper to taste.
Serve bowls of the steaming soup topped with the leeks, and dig in!
