Squash and Apple Soup Recipe

From Issue #3, Nov 2020

Squash and Apple Soup with Cranberry Sauce

Serves 4 to 6

From “The Sioux Chef’s Indigenous Kitchen” (University of Minnesota Press, 2017) by Sean Sherman and Beth Dooley.

From “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman and Beth Dooley (University of Minnesota Press, 2017). Photo by Mette Nielsen.

For cranberry sauce:

• 1 1/2 c. cranberries, fresh or frozen

• 1/4 c. apple cider

• 1/4 c. maple syrup

• Salt to taste

• Crushed juniper, to taste

For soup:

• 2 tbsp. sunflower oil

• 1/4 c. chopped shallot

• 2 lb. winter squash, seeded, peeled and cut into 1-in. cubes

• 1 tart apple, cored and chopped

• 1 c. cider

• 3 c. vegetable stock

• 1 tbsp. maple syrup, or more to taste

• Salt, to taste

• Sumac, to taste

Directions:

To prepare cranberry sauce: In a large saucepan over medium heat, combine cranberries, apple cider, maple syrup, salt and juniper. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from heat, transfer mixture to a fine-mesh sieve, press the mixture lightly with the back of a spoon to remove excess liquid, then transfer mixture to a bowl. Taste and adjust the seasonings. Serve warm or cold.

To prepare soup: In a deep, heavy saucepan over medium-high heat, warm the sunflower oil and sauté the shallots, squash and apple until the shallot is translucent, about 5 minutes. Stir in the cider and stock, increase the heat to high and bring soup 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) purée the soup and return to the pot to warm. Season to taste with maple syrup, salt and sumac. Serve with a dollop of cranberry sauce.