Happy Thanksgiving from Spoons Across America! Enjoy this kid-friendly recipe from SAA Culinary Educator Catherine Lea.
The 5th graders at PS 132 made this simple soup full of rich fall flavors for their families earlier this month. Now you can try it at home! Kids can help look for local squash and apples at the grocery store or farmers’ market
, and if an adult peels the squash and cuts it down to size, smaller hands can scoop out the seeds and chop the squash and apples into smaller chunks. Blending the soup until it’s smooth and creamy is a wonderful transformation for kids to watch.
2 Tbs. olive oil
2 Tbs. butter
2 medium butternut squash
½ tsp. cinnamon
1 tsp. salt
½ tsp. black pepper
3 cups of chicken or vegetable broth
2 cups apple cider/juice
Peel the butternut squash
, cut in half, and remove seeds. Cut into chunks. Peel and cut apples into chunks. Chop onions.
Heat olive oil and butter in a large soup pot. Add onions and cook 15-20 minutes. Add squash, apples, cinnamon, salt, pepper, and broth. (Now is a good time to add a teaspoon or two of any other spices you may want – curry powder goes well here). Bring to a boil. Reduce heat, cover, and simmer for about 30 minutes, until squash is tender.
Blend the soup with an immersion blender (or in batches in a blender) until smooth. Stir in the apple cider. Season to taste and serve.