Stemilt Autumn Harvest Soup

Cooking.With.Coryanne's picture

Aug. 14, 2013

Nothing says autumn like a warm bowl of soup and every summer I go gaga for the heartiness of squash and how beautifully it pairs with fresh apples. I first tried a variation of this soup in North Africa and have since made it a staple in my kitchen every fall. Im using Stemilt Fuji apples in this recipe, not only because they last quite a while when stored in the fridge, but also because they have the highest sugar levels of any popular apple variety, offering a sweet bite to this soup that makes it a family favorite.


Butternut squash 1 Large
Yellow onion 2 Medium
Garlic cloves 3 Large
Fuji apple 2 (Stemilt)
Extra virgin olive oil 1 Cup (16 tbs)
Salt To Taste
Vegetable stock 4 Cup (64 tbs)
For curry powder/ mixed spices
Cumin powder 1 Teaspoon
Paprika 1/2 Teaspoon
Cardamom powder 1 Pinch
Coriander powder 1/2 Teaspoon
Ground turmeric 1 Tablespoon
Cayenne pepper powder 1/2 Teaspoon
Salt and pepper To Taste
For garnish
Crushed walnuts 10 Gram (Handful)
Cream 1 Teaspoon (a splash)



1. Preheat oven to 400 degree F.

2. Peel, seed and cut the squash, onions and apples into quarters.


3. On a roasting pan, place the chopped squash, apples, onion, and garlic.

4. Generously drizzle a blend of the olive oil and mixed spices (curry powder) on top.

5. Pop the pan in oven and roast for 40 minutes, or until tender.

6. Once roasted, allow it to cool for 10 minutes before adding to a food processor with the stock. Blitz the ingredients together until smooth.

7. If the soup has cooled, return to a saucepan and simmer on medium heat to warm.


8. Serve immediately garnished with crushed walnuts and cream.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 365Calories from Fat 210

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 263 mg10.96%

Total Carbohydrates 41 g13.7%

Dietary Fiber 8 g32%

Sugars 12 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet