Israeli Butternut Squash and Granny Smith Apple Soup

In the fall, the outdoor fruit and vegetable market in Tiberias is full with all kinds of squashes. The fall and winter are MUCH different here in the Galilee than in North America where I grew up.

We are surrounded by ripening citrus trees and the date palms are holding on to their last, lush, sweet fruits. And the hills surrounding us are transforming from summer brown to winter green.

But we also have a tradition here to change our menu plans with the seasons. Here is a wonderful autumn soup that I start making as soon as the nights begin turning cooler.

Ingredients

• 1 large onion peeled and chopped
• 2 tablespoons Galilee Green Olive Oil
• 1 teaspoon fresh ginger grated (you can substitute ½ teaspoon ground ginger)
• ¼ teaspoon ground cinnamon
• 1 teaspoon sugar
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1 medium butternut squash (about 1 lb.) peeled, seeded and cubed
• 5 cups vegetable stock (see photo to the right)
• 3 Granny Smith apples peeled, cored and cubed

Directions

• Sweat the onion over a medium heat in olive oil until translucent
• Add ginger, cinnamon, sugar, salt and pepper and cook for another minute stirring constantly
• Add the squash and vegetable stock and bring to a simmer
• Add the apples and simmer for about 20 minutes
• Once the butternut squash is tender – you can puree the soup with a handle blender

Serves 10 and freezes well

The soup is both elegant, playful and definitely a crowd pleaser. ENJOY!!

Everything tastes better with
Galilee Green Extra Virgin Olive Oil

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