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 tablespoons butter or olive oil

2 cups diced onions

4 cups diced carrot

2 cups diced butternut or other squash

1 tablespoon chopped ginger

1 tablespoon chopped garlic

4 cups peeled and diced Granny Smith apples

2 cups white wine

6 cups chicken stock

1/4 cup apple cider vinegar

Salt and pepper

In a large pot over medium heat, melt the butter. Add the onion and sauté until tender. Add the carrot, squash, ginger, and garlic. Sauté for 5 minutes. Add the apples and white wine. Simmer 15 minutes. Add the chicken stock. Continue simmering for an additional 30 minutes. Purée the entire soup until smooth in a food processor or with an immersion blender. Add the vinegar and season to taste with salt and pepper.

Divide the soup among individual serving bowls and serve immediately.

Makes 12 to 16 servings (4 quarts)