There’s nothing quite like a pot of simmering soup to signal Autumn’s onset. And while we love all sorts of soups, we take advantage of the fruits and veggies at our farmers’ market as we kick off soup season.
We turned to Marissa Latshaw, owner and chief simmering maven at All Souped Up in Fairfield, CT, for her favorite seasonal soup recipe. She wowed us with her vegetarian, dairy-free, uber creamy Butternut Squash and Apple Soup. In fact, she told us that, “The original recipe called for butter and cream, but I stripped out those elements and I love it even more!”
Marissa Latshaw is the chef and owner of All Souped Up of Fairfield, CT where she crafts small batches of delicious, healthy soups using the highest quality local ingredients. Her soups are packaged beautifully and responsibly and can be found on her website at All Souped Up. Check out what she’s simmering and where you can purchase her soups.
To see soup menu and be the first to know about gifts and shipping connect with Marissa on facebook and follow her on instagram @allsoupedupct.
Go green! All Souped Up gives a $.50 credit toward a future soup purchase for every glass jar returned.
For anyone steering clear of dairy, you won’t miss those elements in Marissa’s Butternut and Apple Soup. Let us know what you think!
This Butternut and Squash Soup recipe is courtesy of Marissa Latshaw, All Souped Up, Fairfield, CT. Marissa crafts small batches of delicious, healthy soups using local ingredients that highlight the seasons' bounty.
This soup will last for a week in the refridge or may be frozen.
This soup is vegetarian and dairy-free (pareve).
- 4 pounds of butternut squash
- 5 TBS extra virgin olive oil
- 2 shallots (about 2 ounces)
- 5.5 cups of water
- 2 apples (Paula Reds or McIntosh work well), core removed
- Salt (1 tsp plus more to taste)
- 1/2 tsp honey (Red Bee Goldenrod is perfect!)
- 1/4 tsp ground cardamom
- 1/4 tsp ginger (powdered)
- Start by piercing the butternut squash all over with a fork, set onto a cookie sheet and roast in the oven at 375 for 15-20 minutes.
- Cut squash in half long ways and scoop out and reserve the seeds and strings.
- Add the EVOO to a stock pot along with the shallots, and cook over a low heat until shallots start to become translucent.
- Add the seeds and strings and stir on and off for about 5 minutes. The oil will turn a beautiful shade of orange.
- Add the water and the salt, and turn up the heat until it starts to boil. Put the squash and apple pieces into a steamer that fits into the stock pot. Cover the pot and steam for about 45 minutes, until the squash flesh is soft.
- When done, remove the steamer and set it onto a cookie sheet. Pour the liquid in the pot through a strainer and into a bowl, set aside.
- Clean out the pot and set it back on your cooktop.
- When cool enough to handle, remove the flesh from the butternut squash and put into a blender along with the apples and a cup of the cooking liquid, blend until smooth and pour into the pot. Continue to do this in batches until all of the butternut squash and apples are blended and back in the pot.
- Add more liquid into the pot until it reaches desired consistency.
- Simmer over a low heat. Stir in the honey, cardamom, and ginger.
- Add additional salt, to taste.
Crispy Sage: Heat EVOO over medium heat, carefully add individual sage leaves and let them get crispy for about 10 seconds. Remove carefully with a fork and place onto a dry towel. Sprinkle with sea salt and sugar.
Rosemary Croutons: Cut a baguette into 1/2 inch rounds and each round into quarters. Toss bread with EVOO, garlic cloves, a few sprigs of rosemary and season with sea salt. Place in one layer onto cookie sheet and bake in a 400-degree oven for 15-20 minutes, or until desired crispness.