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Squash and Apple Soup with Fresh Cranberries
2 tbsp Sunflower oil
¼ cup shallot, chopped
2 lbs. squash, seeded, peeled, cut into 1” cubes
1 Granny Smith apple, cored and chopped
3 cups vegetable stock
1 cup cider
1 tbsp maple syrup or more to taste
Chopped fresh cranberries for garnish
Heat oil in a heavy saucepan over medium heat. Sauté the onion, squash and apple for 5 minutes.
Stir in the dicer and stock and bring to a boil. Reduce the heat and simmer until the squash is very tender for about 20 minutes.
Remove from heat and puree the soup with an immersion blender. Season to taste with maple syrup, salt, and sumac. Serve with a dollop of chopped fresh cranberries.