Throughout October the leaves start changing, temperature starts dropping and fall settles in. When thinking about recipes for this month we kept that in mind and ultimately decided that nothing beats a bowl of soup on a cold autumn day. With apple season in full swing we put together a squash and fresh apple soup, which pairs well with Mass Appeal. We included our take on the recipe below as well as a fall inspired salad to go with the dish.
Squash and Fresh Apple Soup
– 1 medium squash
– 2 onions
– 3 apples (we used McIntosh)
– 1½ tbsp grated horseradish (from a jar)
– 1 QT vegetable stock
– Olive oil
– Cheddar crisps (to top with)
– Fresh thyme sprigs
Heat the oven to 400 degrees and line a baking sheet with baking paper. Chop and deseed the squash, toss with olive oil, season and spread over a large baking tray. Bake for 10 minutes. Cut the onions and apples into wedges, then add to the tray. Bake for 40 minutes, tossing occasionally, then put everything in a large saucepan. Add the horseradish and vegetable stock. Bring to a simmer, then blend until smooth. Pour soup into bowls, then top with cheddar crisps and fresh thyme springs.
Plum, Apple and Goat Cheese Salad
- – 4 fresh plums, cut into quarters
- – 1 tsp honey
- – Juice of ½ lemon
- – 2 tbsp extra-virgin olive oil
- – ½ tsp Dijon mustard
- – 2 apples, cored and thickly sliced
- – Fresh greens (we used spring mix)
- – Walnut halves
- – Goat cheese, broken into pieces
Place the plums, walnut halves and goat cheese on a lined baking tray, then grill for 5-6 minutes on medium, to soften. In a large bowl, whisk together the honey, lemon juice, olive oil, mustard and some freshly ground black pepper. Combine the fresh greens and apples and toss together with the dressing. Top with the grilled plums, walnuts and goat cheese.