Squash and Apple Soup
photo by mette nielsen
Serves 4 to 6
2 tbsp. sunflower oil
1 wild onion chopped or ¼ cup
chopped shallot
2 lbs. winter squash, seeded,
peeled, and cut into
1-inch cubes
1 tart apple, cored
and chopped

1 cup cider

3 cups corn stock or vegetable stock

1 tbsp. maple syrup or more to taste

Salt to taste

Sumac to taste

Cranberry sauce or chopped
Fresh cranberries for garnish
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil. Reduce the heat and simmer until the squash is very tender, about 20 minutes. With an immersion blender or working in batches with a blender, purée the soup and return to the pot to warm. Season to taste with maple syrup, salt, and sumac. Serve with a dollop of cranberry.
Recipe reprinted From The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, October 2017) © Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.
