Fall Recipe: Carrot Apple Soup

Lisa recently visited the Issaquah Farmers Market on it’s last day of the season to share her delicious carrot apple soup.  This makes for a hearty, healthy, and filling dinner in the Fall during apple season. Garnish with apple chips for a lovely sweet crunch. Enjoy!


Carrot Apple Soup

2 tablespoonsbutter or olive oil
2 cups dicedonions
4 cups dicedcarrot
2 cups dicedbutternut or other squash
1 tablespoonchopped ginger
1 tablespoonchopped garlic
4 cups peeledand diced Granny Smith apples
2 cups whitewine
6 cups chickenstock
1/4 cup applecider vinegar
Salt and pepper
In a large potover medium heat, melt the butter. Add the onion and sauté until tender. Addthe carrot, squash, ginger, and garlic. Sauté for 5 minutes. Add the apples andwhite wine. Simmer 15 minutes. Add the chicken stock. Continue simmering for anadditional 30 minutes. Purée the entire soup until smooth in a food processor orwith an immersion blender. Add the vinegar and season to taste with salt andpepper.
Divide the soup among individual serving bowls and serve immediately.

Makes 12 to 16servings (4 quarts)