Kyle McCaffery has been cooking professionally for 15 years, and for the last eight, he has been working at Plum Market. A fall favorite of his is Butternut Squash and Apple Soup. He said it is best served with roasted pepitas, chives and a drizzle of balsamic glaze.
Butternut Squash and Apple Soup
1/3 cup canola oil
1.5 cup yellow onion, diced
1 cup celery, diced
1 cup carrots, diced
6 cups butternut squash, diced
1.5 cups Granny Smith apple, cored, peeled and diced
1 tbsp ginger, minced
3 cups vegetable stock
1 cup water
2 tbsp apple cider vinegar
4 tbsp honey
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 tbsp salt
1 tsp black pepper
Heat oil in a soup pot over medium high heat until shimmering. Add onions, celery and carrots, and heat until the onions become translucent. Add salt, black pepper, cinnamon, nutmeg and allspice to the vegetables and stir to coat. Add the butternut squash, apples, vegetable stock, water, apple cider vinegar and honey. Bring to a boil.
Reduce heat to simmer and cover, letting the soup cook for another 30 minutes or until the squash is almost falling apart tender. Remove from heat.
Using an immersion blender, blend the ingredients together to create a smooth-textured soup. Serve immediately, or chill the soup in your refrigerator for later enjoyment.