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In the Kitchen
Butternut squash and apple soup — a super transition from summer to fall

Photo: Kayleigh van Vliet Baig

I think I ask myself this question every year, what the heck happened to August? I personally have a love-hate relationship with August. For me, the last summer month represents the end of a season at work but it also means those long summer days are coming to an end. I think I ask myself this question every year, what the heck happened to August? I personally have a love-hate relationship with August. For me, the last summer month represents the end of a season at work but it also means those long summer days are coming to an end.

August always seems to come, letting out its wrath of humidity upon us, reminding us that summer isn’t over yet. This year she decided to be nice, and honestly, I almost forgot that summer was coming to a close. I know, technically summer doesn’t end for another two weeks, but I don’t think I plan on sun bathing on the beach in the middle of September. I’d rather pretend it’s cool out, slap on a sweater and grab myself a cup of pumpkin spice.

If you didn’t know already, yes I am one of those people. Well, maybe not those people, but I’ve already had one pumpkin spice latte and we’re only into our second week of September.

So, what does one eat while transitioning from summer to fall? Soup — a soup that can be eaten hot or cold, of course. If you’re feeling the cool breeze of fall creeping in, this soup served hot will take you to your happy place. But if you’ve still got the summer blues and have yet to dig out those sweaters, this soup served chilled still gets the job done when it comes to satisfying those taste buds.

Butternut Squash and Apple Soup

3 tablespoons olive oil
1 large butternut squash, peeled, seeded and roughly chopped
1 yellow onion, peeled and rough chopped
3 green apples, peeled, cored and roughly chopped
32 ounces (4 cups) apple Juice
2 cups chicken stock
2 teaspoons dried thyme
1 teaspoon ground cinnamon
Salt and pepper to taste

• In a large soup pot heat olive oil over medium heat. Add the onions and dried thyme. Cook until softened, about 4-6 minutes. Add the apples and ground cinnamon, cook until apples begin to soften, about 4 minutes. Add the squash, stir to combine. Add the apple juice and chicken stock. Stir to combine and bring to a boil. Cook until the squash and apples are fully cooked, 10-15 minutes. Using a toothpick or fork, check squash for doneness.

• Using a blender, puree the soup until smooth. Return back to the soup pot and keep on low until ready to serve. If serving chilled, place in the fridge to cool for 2-3 hours. Enjoy!