Creamy Delicata + Apple Soup

As much as I’ve tried to hang on to summer (and make it last forever) I’ve decided to finally let go. Fall is here- and that’s not a bad thing. Even though I’d forever state that summer is my favorite season, fall probably comes in a close second. Summer has only been gone for about two weeks and already it seems that the air has changed. Walking around outside I’ve noticed (especially after the sun goes down) that it smells like fall. Do you know what I mean?

There are certain things that I will always associate with this season: apples, pumpkin everything, Crock Pot cooking, football, changing leaves, beautiful sunsets… I’m sure I could go on. As it starts getting colder outside there is one thing that I crave all the time: soup! If I hear of a delicious-sounding soup on a restaurant menu or even see something boxed in the store, I have to get it. Each and every time I ask myself: why don’t I make this myself?

When I was thinking of a simple, fast soup recipe to make I immediately thought butternut squash + apple soup. When I went to the store to buy my ingredients I was immediately sidetracked by a beautiful pile of delicata squash. Although butternut squash is probably my favorite winter squash, I like delicata almost just as much. It’s slightly sweet, rich and buttery (and delightful!).

I also picked up some golden delicious apples, yellow onions and some Silk Unsweetened AlmondMilk. Most squash soup recipes call for heavy cream, but I’ve found that Silk AlmondMIlk is the perfect low-calorie substitution. Swapping out the heavy cream for almond milk alone can save hundreds of calories per serving!

This soup is so easy to make and tastes like it’s been cooking all day. It’s slightly sweet, slightly-spicy and full of delicious fall flavors. I like to make up a large batch and keep it in the freezer to re-heat throughout the week (and like most soups, it tastes even better the second day!).

Creamy Delicata + Apple Soup

2 medium delicata squashes (about 26-28 oz. total)

1 TBSP olive oil

1/2 medium yellow onion, chopped into small pieces

2 medium Golden Delicious apples, chopped into small pieces

1 TBSP minced garlic

1.5 cups chicken or vegetable broth

1 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

1/4 tsp cumin

2 bay leaves

1 cup Silk Unsweetened AlmondMilk

Preheat oven to 325 degrees. Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake for 35 minutes. Remove and let cool.

Heat a large saucepan over medium heat. Add 1 TBSP olive oil. Add garlic and onion and cook over low heat, stirring occasionally until onions are translucent. Add chopped apples, bay leaves and stir. Let cook for about 5 minutes, stirring occasionally. Scoop out the flesh of the squash. Add squash, chicken broth, nutmeg, salt, pepper, cumin, onion powder and nutmeg and stir. Turn heat down to medium low and let simmer for 10 minutes.

Remove bay leaves and use an immersion blender to break up the chunks of apple, onion and squash until your mixture is the consistency of a thick puree. Add bay leaves back into the pan, along with 1 cup of Silk Almondmilk and stir. Let simmer for 10 more minutes, then remove from heat. Remove bay leaves and serve!

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This conversation is sponsored by Silk. The opinions and text are all mine.