Apple Squash Soup Even YOU Can Make Right Now!

An Apple Squash Soup is very easy to create, even without a recipe, if you know a few basic cooking methods. It can be difficult to identify some of those colorful squash at the market. If you don't know what type of squash you've bought, it's really tough to find a recipe for the unidentified object.

Everyone knows by now that I encourage people to "Burn Your Recipes", empowering them to cook with basic methods and the ingredients they desire. In other words, don't take someone else's opinion of how your Fall soup should taste. Create your own new recipe for your tastes.

Thus, does it really matter what type of squash you've purchased if you have an idea of the METHOD you'll be using to cook it? An apple squash soup will be just as delicious as a butternut squash soup or carnival squash soup. The only difference is the type of squash. They can be cooked exactly the same.

You have two cooking methods to choose from when creating your apple squash soup. Dry heat or moist heat. In a moist heat method, you'd remove the skin and seeds from your squash then cut it into cubes. Treat the apple the same way. The squash and apple cubes are simmered in a flavorful liquid until VERY soft and crush under the weight of a fork.

The advantage of a moist cooking method is that your squash will have more liquid, and you can add an additional flavor through the simmering liquid.

A dry heat cooking method is a bit easier because you don't have to remove the tough skin from the squash. Peel and cube an apple, then just add it to a halved squash cavity where you've removed the seeds. The squash and apple can be roasted together in the oven, then scooped out of the flesh when it's done.

Whichever method you choose for creating Apple Squash Soup, dry or moist, all that's left to do is puree the ingredients, adjust the texture with some cream or broth, and add seasonings that you desire. Then, you have an easy soup the is full of Fall flavors.